Mango Black Bean Avocado Salad

Mango Black Bean Avocado Salad

Table of Contents

This vibrant Mango Black Bean Avocado Salad is a celebration of fresh flavors and textures — sweet, creamy, tangy, and savory all in one. The juicy mango chunks and creamy avocado blend perfectly with hearty black beans and crunchy bell peppers, tossed in a light lime dressing that brings the whole dish to life.

This no-cook, 15-minute recipe is perfect as a side dish, a light lunch, or a taco topping. It’s packed with fiber, healthy fats, and plant protein — making it as nourishing as it is delicious.

Time Overview

Prep Time: 15 minutes

Cook Time: 0 minutes (no cooking!)

Total Time: 15 minutes

Servings: 4–6

Ingredients

Salad Base:

2 ripe mangoes, peeled and diced

1 ripe avocado, diced

1 (15 oz) can black beans, rinsed and drained

1/2 red bell pepper, finely chopped

1/4 cup red onion or green onion, finely chopped

2 tbsp chopped fresh cilantro (optional)

Lime Dressing:

Juice of 2 limes (about 4 tbsp)

1 tbsp olive oil

1 tsp honey or maple syrup (optional, enhances mango sweetness)

Salt and black pepper, to taste

Optional: 1/4 tsp chili flakes or 1 tsp minced jalapeño for heat

Instructions

Prepare Ingredients

Dice mango, avocado, red bell pepper, and onion. Rinse and drain black beans.

Make Dressing

In a small bowl, whisk together lime juice, olive oil, honey (if using), salt, pepper, and chili flakes or jalapeño if you want a kick.

See also  Family-Favorite Cheesy Potato & Broccoli Bake

Toss Everything

In a large mixing bowl, gently combine mango, avocado, black beans, red bell pepper, onion, and cilantro.

Pour the dressing over and toss gently to coat without mashing the avocado.

Serve Fresh or Chill

Serve immediately or chill for 15–30 minutes to let flavors meld. Best served the same day.

Tips for Success

Use ripe but firm mangoes and avocados to avoid mushy texture.

Dice everything uniformly for balanced bites.

Add lime juice just before serving to preserve avocado color.

If preparing ahead, add avocado last to avoid browning.

For best taste, let the salad sit for 10–15 minutes before serving to allow flavors to mingle.

Variations

Add-Ins:

Diced tomatoes or cherry tomatoes

Roasted corn kernels

Diced cucumber for crunch

Feta or queso fresco for a savory twist

Serve It As:

Topping for tacos or grilled meats

Filling for lettuce wraps

Side for BBQs and picnics

Spoon it over quinoa or rice for a power bowl

Heat Lovers:

Add finely chopped jalapeños or a dash of hot sauce

Herb Options:

Swap cilantro with mint or parsley if preferred

Q&A

Q: How long does this salad last in the fridge?
A: It’s best eaten fresh, but will keep 1–2 days in an airtight container. For longer storage, add avocado just before serving.

Q: Can I use frozen mango?
A: Yes — thaw completely and drain excess juice before using.

Q: Is this gluten-free and vegan?
A: Yes, 100% gluten-free and vegan (use maple syrup or omit sweetener for strict vegan diets).

Q: Can I make this spicier?
A: Definitely — add jalapeño, chili flakes, or a dash of cayenne to the dressing.

See also  Mediterranean Zucchini Wraps

Nutrition (Per Serving – Based on 6 Servings)

Approximate values:

Calories: 210

Protein: 6g

Carbohydrates: 26g

Fat: 10g

Fiber: 8g

Sugar: 9g

Sodium: ~180mg

Note: Nutrition may vary depending on portion size and brands used.

Conclusion

This Mango Black Bean Avocado Salad is a bowl of sunshine — quick, wholesome, and irresistibly delicious. Whether you’re hosting a summer gathering, meal-prepping for the week, or just craving something fresh and bright, this salad hits every mark. It’s proof that simple ingredients can create spectacular results.

Add it to tacos, enjoy it solo, or  bring it to your next picnic — it never disappoints!