Bright & Fresh Mango Avocado Black Bean Salad – Your New Favorite Feel-Good Dish

Hey there, kitchen buddy! Ready to turn everyday ingredients into a vibrant, mouthwatering salad that’ll brighten your day? This Mango Avocado Black Bean Salad is a tropical and creamy delight that you can whip up in minutes—trust me, homemade magic always beats those store-bought options. Imagine juicy mango chunks, silky avocado slices, and hearty black beans mingling with zesty lime and fresh herbs—it’s a flavor fiesta with a crunchy, satisfying bite! Plus, it’s so simple, you’ll wonder why you didn’t make this sooner. Whether you’re craving a quick lunch or a lively side for your next cookout, this colorful bowl is sure to steal the show. You might say it’s the “pear-fect” way to add sunshine to your plate—see what I did there? Ready to elevate your salad game? Let’s dive into making this irresistible, crowd-pleasing creation together!

Mango Avocado Black Bean Salad

This Mango Avocado Black Bean Salad combines fresh, diced mango and creamy avocado with cooked black beans, all mixed with zesty lime juice and chopped herbs. The dish is assembled by chopping, tossing, and mixing ingredients to create a colorful, refreshing salad with a combination of juicy and creamy textures. It is served chilled or at room temperature, featuring vibrant appearance and balanced flavors.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 cup black beans cooked and drained
• 1 medium mango peeled and diced
• 1 medium avocado peeled, pitted, and diced
• 1/4 cup fresh cilantro chopped
• 2 tablespoons lime juice
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Equipment

• Cutting board
• Chef's knife
• Mixing bowls
• Can opener
• Large spoon

Method

 

1. Drain and rinse the cooked black beans, then transfer to a large mixing bowl.
   1 cup black beans
   
2. Peel and dice the mango, then add it to the bowl with the beans.
   1 medium mango
   
3. Peeled and diced the avocado, then gently fold it into the mixture to prevent mashings.
   1 medium avocado
   
4. Chop the fresh cilantro and add to the bowl.
   1/4 cup fresh cilantro
   
5. In a small bowl, whisk together lime juice, olive oil, salt, and black pepper. Pour over the salad and toss gently to combine.
   2 tablespoons lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
   
6. Serve immediately or chill in the refrigerator for 15-20 minutes before serving for enhanced flavor.
   

Hope you loved this sunny mango avocado black bean salad! It’s a breeze to prepare and perfect for keeping things fresh and flavorful. For an extra hit of crunch, sprinkle some toasted pepitas on top before serving. Share your delicious twists or photo wins—we’d love to hear! Happy munching, and keep that vibrant flavor coming!