Vibrant Black Bean Mango Salad
This vibrant black bean and mango salad is a zesty, sweet-and-savory flavor party that’s perfect for summer snacking, meal prep, or your next BBQ!
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Looking for a vibrant and healthy summer salad that’s bursting with flavor? This Black Bean and Mango Salad is the perfect mix of sweet, savory, and zesty. It’s packed with plant-based protein, loaded with color, and comes together in minutes—ideal for barbecues, beach picnics, or easy weeknight dinners.
Why You’ll Love This Black Bean and Mango Salad
✔️ Fast & easy – Just chop, toss, and serve!
✔️ Naturally vegan and gluten-free
✔️ Perfect make-ahead dish – the flavors get even better after chilling
✔️ Loaded with fiber, vitamins, and plant-based protein
Whether you’re meal prepping or feeding a crowd, this tropical twist on a classic bean salad is always a hit.
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Vibrant Black Bean Mango Salad
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Ingredients:
1, 15.5 oz can black beans (drained and rinsed)
1 cup cucumber (chopped)
1/2 cup red bell pepper (chopped)
2 cups red cabbage
1/2 red onion (diced)
1 avocado (diced)
1/4 cup fresh cilantro (chopped)
1 large ripe mango (diced)
For the dressing:
2 tsp agave
Juice of 1 lime
1/4 cup olive oil
Salt and pepper to taste
Directions:
Combine the black beans, mango, red bell pepper, red onion, red cabbage, and cilantro in a large bowl.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
Pour the dressing over the salad and toss gently to combine. Chill in the fridge for at least 30 minutes to let the flavors mingle (if you can wait!).
Serve and enjoy!
Vibrant Black Bean Mango Salad
Ingredients
- 1 15.5 oz can black beans (drained and rinsed)
- 1 cup cucumber (chopped)
- 1/2 cup red bell pepper (chopped)
- 3 cups red cabbage
- 1/2 cup red onion (diced)
- 1 avocado (diced)
- 1/4 cup fresh cilantro (chopped)
- 1 large ripe mango (diced)
For the dressing:
- 2 tsp agave
- Juice of 1 lime
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Combine the black beans, mango, red bell pepper, red onion, red cabbage, and cilantro in a large bowl.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine. Chill in the fridge for at least 30 minutes to let the flavors mingle (if you can wait!).Serve and enjoy!
Make It Ahead
This salad actually tastes better after a few hours in the fridge, making it a perfect make-ahead dish for entertaining or weekday lunches.
Looking for more easy vegan salads like this Vibrant Black Bean Mango Salad?
Amazing Grilled Peach and Corn Quinoa Salad
Vegan Berry Quinoa Spinach Salad
Easy Vegan Avocado Salad with Tahini Dressing
Vegan Quinoa Chickpea Tabbouleh Salad with Lemon Mint Dressing
I love seeing your finished projects! If you enjoyed making this Easy Vegan Farro Salad or any of my other plant-based salad recipes, I’d love to see yours on Instagram, just tag me @ginamicheleny. Happy cooking!
