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+ servings
Mango & Black Bean Salad

Black Bean Salad & Mango Salad

Spoonful of Plants
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Lunch, Dinner
Servings 4
Calories 352 kcal


  • 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 tsp coarse salt
  • ¼ tsp freshly cracked black pepper


  • Add beans, corn, tomatoes, peppers, avocado, mango, scallions and cilantro to a medium sized bowl.
  • Pour in the lime juice, then sprinkle in the chili powder, salt and pepper.
  • Gently toss to combine all ingredients and adjust seasonings to taste.


If you don't want the avocado to brown right away, generously squeeze some lime juice onto the avocado before adding it to the salad. I like to serve this salad room temperature or lightly chilled. If it's cold, I find the flavors become slightly dulled.


Calories: 352kcalCarbohydrates: 59gProtein: 15gFat: 9gSaturated Fat: 1gSodium: 421mgPotassium: 1094mgFiber: 18gSugar: 12gVitamin A: 2482IUVitamin C: 85mgCalcium: 68mgIron: 4mg
Keyword black bean, egg salad, mango, summer
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