Ataulfo Mango Black Bean Salad

00DifficultyBeginner

"This Mango Black Bean Salad Recipe combines the sweetness of mango, creaminess of black beans and avocado, fresh crunch of bell peppers, and zesty flavor of tomatoes and lime, for a fresh and healthy sweet and savory salad!" From ifoodreal.com

Yields1 Serving
Prep Time15 minsTotal Time15 mins

 2 Ataulfo mangos, chopped (Use 3 if mangos are small)
 1 tomato, chopped
 1 large bell pepper, chopped
 1 cup corn, cooked or frozen (thawed)
 1 can black beans (15-19oz), rinsed & drained
 ½ cup cilantro, finely chopped
 2 tbsp red onion, minced
 2 tbsp olive oil, extra virgin
 1 lime, juice of
 2 tsp cumin, ground
 ½ tsp salt
 red chili pepper flakes, to taste

1

In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.

2

Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.

3

Store: Refrigerate covered for up to 24 hours.

4

Make Ahead: Refrigerate without olive oil, lime juice and salt for up to 24 hours, and then add before serving.

Notes
5

I used unsalted sodium black beans, so adjust salt to taste if using regular.

6

Avoid buying very soft mango for salad as it will become a mush. My favorite are Ataulfo (champagne) mangoes that are smaller and sweeter than “regular” Tommy Atkins mango.

7

Make sure to drain and rinse canned beans with cold water. You do not want the gooey liquid in a salad.

Ingredients

 2 Ataulfo mangos, chopped (Use 3 if mangos are small)
 1 tomato, chopped
 1 large bell pepper, chopped
 1 cup corn, cooked or frozen (thawed)
 1 can black beans (15-19oz), rinsed & drained
 ½ cup cilantro, finely chopped
 2 tbsp red onion, minced
 2 tbsp olive oil, extra virgin
 1 lime, juice of
 2 tsp cumin, ground
 ½ tsp salt
 red chili pepper flakes, to taste

Directions

1

In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.

2

Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.

3

Store: Refrigerate covered for up to 24 hours.

4

Make Ahead: Refrigerate without olive oil, lime juice and salt for up to 24 hours, and then add before serving.

Notes
5

I used unsalted sodium black beans, so adjust salt to taste if using regular.

6

Avoid buying very soft mango for salad as it will become a mush. My favorite are Ataulfo (champagne) mangoes that are smaller and sweeter than “regular” Tommy Atkins mango.

7

Make sure to drain and rinse canned beans with cold water. You do not want the gooey liquid in a salad.

Ataulfo Mango Black Bean Salad

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