Mango Avocado Black Bean Salad Recipe

This mango avocado black bean salad is what I make when I want something fresh, filling, and full of contrast without a lot of effort. It’s colorful, naturally balanced, and works just as well as a side dish as it does on its own for lunch. I usually throw this together when the weather’s warm or when a meal needs something bright to cut through richer flavors.

I first made a version of this salad while trying to use up a ripe mango and a couple of avocados at the same time—a familiar problem. Adding black beans turned it from a snacky salad into something more substantial, and a simple citrus dressing brought everything together. It stuck because it’s easy, flexible, and doesn’t need much babysitting.

Recipe Origin or Trivia

Fruit-and-bean salads are common in many cuisines, especially in regions where fresh produce and legumes are everyday staples. Pairings like mango, avocado, and black beans are popular because they balance sweetness, creaminess, and heartiness naturally.

Why You’ll Love This Recipe

• Fresh and filling: Light but satisfying
• No cooking required: Quick and easy
• Naturally vegan: No swaps needed
• Great texture: Creamy, juicy, and hearty
• Meal-prep friendly: Holds up well
• Versatile: Side dish or main
• Bright flavors: Perfect for warm days

Chef’s Pro Tips for Perfect Results

• Use ripe but firm mango: Too soft will break down
• Add avocado last: Prevents bruising
• Rinse beans well: Removes excess salt
• Season just before serving: Keeps flavors clean

Kitchen Tools You’ll Need

1. Cutting board: For prep
2. Sharp knife: Clean cuts matter
3. Large mixing bowl: For tossing
4. Small bowl or jar: For dressing

Ingredients in This Recipe

1. Ripe mango: Sweet, juicy centerpiece
2. Avocado: Adds creaminess and richness
3. Black beans: Provide protein and structure
4. Red bell pepper: Adds crunch and color
5. Red onion: Mild bite and balance
6. Fresh cilantro: Bright, herbal finish
7. Lime juice: Adds acidity and freshness
8. Olive oil: Rounds out the dressing
9. Salt: Enhances all flavors
10. Black pepper: Gentle warmth

Ingredient Substitutions

• Mango → pineapple or peach: Similar sweetness
• Black beans → chickpeas: Different texture
• Cilantro → parsley: Milder herbal note
• Lime juice → lemon juice: Slightly less sweet

Ingredient Spotlight

• Mango: Brings natural sweetness and brightness
• Black beans: Make the salad hearty and satisfying

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: Salad

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method

Ingredients

  

• Ripe mango: Sweet juicy centerpiece
• Avocado: Adds creaminess and richness
• Black beans: Provide protein and structure
• Red bell pepper: Adds crunch and color
• Red onion: Mild bite and balance
• Fresh cilantro: Bright herbal finish
• Lime juice: Adds acidity and freshness
• Olive oil: Rounds out the dressing
• Salt: Enhances all flavors
• Black pepper: Gentle warmth

Equipment

• Cutting board: For prep
• Sharp knife: Clean cuts matter
• Large mixing bowl: For tossing
• Small bowl or jar: For dressing

Method

 

1. Prepare produce: Dice mango, avocado, pepper, and onion
2. Rinse beans: Drain and rinse thoroughly
3. Mix base: Combine mango, beans, pepper, onion, and cilantro in a bowl
4. Make dressing: Whisk lime juice, olive oil, salt, and pepper
5. Toss gently: Combine salad with dressing
6. Add avocado: Fold in carefully
7. Adjust seasoning: Taste and tweak before serving

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Make-Ahead and Storage Tips

• Prep ahead: Dice everything except avocado
• Store refrigerated: Up to 2 days
• Add avocado before serving: Best texture

How to Serve This Dish

• As a side: With grilled chicken or fish
• As a main: Scoop with tortilla chips
• As a topping: For tacos or bowls

Creative Leftover Transformations

• Taco filling: Spoon into tortillas
• Grain bowl topper: Add to rice or quinoa
• Avocado toast topping: Spoon on thick toast

Additional Tips

• Use ripe produce: Flavor depends on it
• Season lightly at first: Adjust at the end
• Serve slightly chilled: Most refreshing

Make It a Showstopper

• Serve in a wide bowl: Shows off color
• Finish with extra cilantro: Fresh look
• Add lime wedges: Bright and inviting

Variations to Try

• Spicy version: Add jalapeño or chili flakes
• Corn add-in: Sweet crunch
• Southwest style: Add cumin and paprika
• Mediterranean twist: Add cucumber and feta
• Protein boost: Add grilled shrimp or chicken

FAQ’s

1. Can I make this ahead?: Yes, add avocado later
2. Is this salad vegan?: Yes
3. Does it keep well?: About 2 days
4. Can I use frozen mango?: Thawed works, but fresh is better
5. Is this gluten-free?: Yes
6. Can I add cheese?: Feta works well
7. How ripe should mango be?: Soft but not mushy
8. Can I skip cilantro?: Yes
9. What pairs well with it?: Grilled or roasted dishes
10. Can I double the recipe?: Easily

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