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Mango Black Bean Salad

Mango Black Bean Salad

  • Prep

    25 m
  • Ready In

    25 m
Melanie

Melanie

Mango, black beans, corn, and red pepper in a refreshing, it's-too-hot-to-cook salad. Be sure to refrigerate any leftovers.

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Original recipe yields 3 servings

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Nutrition

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  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Combine mango, red bell pepper, black beans, corn, green onions, and cilantro in a large bowl.
  2. Whisk together lemon juice, olive oil, garlic, cumin, chili powder, salt, and pepper in a small bowl. Add dressing to fruit and vegetable mixture; toss to coat. Add romaine lettuce and toss lightly to mix.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

nellison
5

nellison

3/23/2013

Really enjoyed it! I served this at a pot-luck and it was a big hit. All the bright colors made a very nice presentation. This tasted fresh and tangy and was easy to fix and healthy too. I did increase the amount of oil and lemon juice for the dressing to make plenty for the marinade as well as coating the added lettuce. This definitely is a keeper.

kaminoel
1

kaminoel

5/20/2013

It was really good but not awesome. It is very healthy and tasty. I would make it again but with some changes. I thought it could use a little more mango (maybe two). It didn't seem like there was enough of the sweet in it, where more mango could have helped. I cut back on the chili pepper because I don't like food too spicy. I didn't have cilantro. I used red onion diced instead of green onions.

hetrue
1

hetrue

8/31/2012

AWESOME RECIPE! Very versatile and incredibly simple, I used it on top of a salad, but there was so much left over for just us 2 I also used it in fish tacos, also in sandwiches! Loved it! Also brings a lot of color to whatever you use it with.

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