As we get closer to Memorial Day and the unofficial start of summer, I've got my sights set on summer dishes like this Black Bean and Mango Salad! I remember making a big bowl for a BBQ I hosted a few years ago. My guests devoured the entire bowl within minutes of arriving. It's light, healthy and makes a great appetizer especially when paired with good quality tortilla chips and a cold refreshing margarita!
Why I Love This Salad
I love salad recipes that are super easy to put together. When it's hot and I am running around like a lunatic a few hours before hosting a bunch of people at my house, the last thing I want to do is spend a lot of time in the kitchen. For this recipe, all that's involved is opening up a few cans of beans, chopping up some veggies and tossing it all together.
Using fresh corn kernels is key, as the sweetness of fresh crisp kernels really turns it up a notch. I squirt a generous amount of lime juice which adds a fresh, citrusy punch that really brings out the flavors of the beans and veggies. Scallions bring in an additional layer of oniony goodness (you could also use red onions). And what black bean salad would be complete without a creamy, perfectly ripe avocado?
But, the real star of the salad in my opinion is, wait for it...the juicy MANGO! They are in season right now, so they are super sweet and juicy. There is just something about mangos that goes surprisingly well with black beans and all of the other vegetables in this salad.
How To Enjoy Black Bean & Mango Salad
My favorite way to enjoy eating this salad is scooping it onto tortilla chips. But I recommend getting some good quality authentic style tortilla chips. It makes all the difference. We love Hermosa or Late July brand chips.
I've also been known to spoon some of this salad into a soft corn tortilla and top it with some cheese and salsa.
You could also add a few spoonfuls into lettuce and make mango and black bean lettuce cups!
I'm not going to lie, I do love a margarita with all the above!
Black Bean Salad & Mango Salad
- 2 cans black beans
- 2 ears corn kernels
- 1 cup red pepper diced
- 1 cup grape tomatoes halved (recommend heirloom grape tomatoes)
- 1 mango cubed
- 1 avocado cubed
- 4 scallions thinly sliced
- ½ teaspoon chili powder
- ½ cup cilantro roughly chopped
- ¼ cup lime juice from about 1-2 limes
- ½ teaspoon coarse salt
- ¼ teaspoon pepper
- Add beans, corn, tomatoes, peppers, avocado and mango to a medium sized bowl.
- Add the lime juice, chili powder, salt and pepper.
- Gently toss to combine all ingredients and adjust seasonings to taste.