Mango Salad with Corn & Black Beans Recipe
This mango salad recipe is bursting with the sweet, fresh flavors of mango and veggies, mixed with black beans and corn. A sweet and spicy dressing tops it off making it the perfect mix of sweet with a slight unexpected spiciness. With it’s bright and cheery colors, it’s a perfect sidedish for Summer barbecues and dinners.
Why we love this mango salad recipe
One of my favorite reasons to experiment with new recipes is recommendations from friends and relatives.
This particular recipe was given to me by some dear friends. They explained it in such great detail that I’ve been excited to try it ever since.
I’ve altered their original recipe slightly since I couldn’t find some of the ingredients listed, but we found it absolutely delicious, and after everything was chopped, it was quick and easy to put together, too.
It’s such a great side dish idea for Summer meals to add pretty and tasty pizzazz to any main dish!
Ingredients you’ll need for Mango Salad
To get started making this recipe, you’ll first want to gather all your ingredients first. If you want to make a larger batch, double the ingredients listed below.
Here is what you’ll need:
11/2 cups
fresh mango, peeled and cubed
1/2 cup
celery, diced
1/4 cup
red bell pepper, diced
1/4cup
red onion, finely diced
1/2 can (7.5 oz)
whole kernal corn, drained
1/2 can (7.5 oz)
black beans, drained and rinsed
1 small
jalepeno or green chili, seeds removed and finely diced
to taste
salt and pepper
You’ll also want some cherry tomatoes, limes, and fresh herbs (like chives or cilantro) on hand to garnish your salad if you’d like.
Ingredients for the mango salad dressing
1/2 Tablespoon
curry powder
1/2 teaspoon
salt
1/2 teaspoon
minced garlic
1/4 teaspoon
celery seed
2 1/2 tablespoons
liquid honey
1/8 cup
fresh squeezed lime juice
1/2 tablespoon
olive oil
Step by Step Instructions
Step 1:Stir together all the ingredients for the mango salad in a large bowl.
Step 2: In a seperate bowl or large pourable measuring cup, mix together all the dressing ingredients.
Step 3: Pour the dressing over the salad and mix together thoroughly. Cover the bowl with plastic wrap or place the salad in an airtight container and place in the refrigerator for at least one hour or overnight before serving.
Giving the dressing time to soak into the salad ingredients gives it more flavor.
What to serve with this mango black bean salad
This salad bursting with flavor is a perfect sidedish for main dishes like:
Although we’re not huge fans of fish, I think this salad would be delicious as a sidedish with fish as well.
Other favorite summer salad recipes:
- This is one of my all time favorite potato salad recipes with eggs (just like my Grandma made!).
- Big mac salad is a whole meal in one!
- This pasta salad dressing is amazing.
- Creamy poppyseed dressing is perfect for a delicious spinach strawberry salad.
Pin this recipe to remember it later!
Mango Salad with Black Beans and Corn Recipe
This mango salad recipe is bursting with sweet, fresh flavors and filled with exciting color and unexpected spiciness. It’s a perfect sidedish for Summer barbecues and dinners.
Ingredients
- For Salad:
- 1 1/2 cups fresh mango, peeled and cubed
- 1/2 cup celery, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/2 can (7.5 oz) whole kernal corn, drained
- 1/2 can (7.5 oz) black beans, drained and rinsed
- 1 small jalepeno or green chili, seeds removed and finely diced
- salt and pepper to taste
- DRESSING:
- 1/2 tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon minced garlic
- 1/4 teaspoon celery seed
- 2 1/2 tablespoons liquid honey
- 1/8 cup fresh squeezed lime juice
- 1/2 tablespoon olive oil
Instructions
1. Stir together all the ingredients for the mango salad in a large bowl.
2.In a seperate bowl or large pourable measuring cup, mix together all the dressing ingredients.
3. Pour the dressing over the salad and mix together thoroughly. Cover the bowl with plastic wrap or place the salad in an airtight container and place in the refrigerator for at least one hour or overnight before serving.
4. Garnish with cherry tomatoes, lime slices, and fresh herbs (like cilantro or chives) before serving for a pretty presentation.
Notes
7.5 oz black beans and corn equals 1 1/2 cups. If you want to make the recipe go farther, you can add in the whole can of each and it's still delicious!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 161Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 461mgCarbohydrates: 36gFiber: 4gSugar: 25gProtein: 3g
Want more recipes and dinner ideas sent right to your inbox?
Join my VIP newsletter list! Just click the button below to join today.
DON’T MISS A THING!
Join my list for more ideas for you and your home…