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A close-up of a colorful Mango Black Bean Summer Salad in a bowl, featuring black beans, corn, mango, tomatoes, red onion, and cilantro.

Mango Black Bean Picnic Salad

A refreshing and colorful salad perfect for picnics and summer gatherings.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) corn drained
  • 1 cup cherry tomatoes halved
  • 1 cup red bell pepper diced
  • 1 cup red onion finely diced
  • 1 cup fresh cilantro chopped
  • 1 mango peeled and diced
Dressing
  • 1/4 cup olive oil
  • 3 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • Large Bowl
  • Cutting board
  • Knife

Method
 

  1. In a large bowl, combine the black beans, corn, cherry tomatoes, red bell pepper, red onion, cilantro, and diced mango.
  2. In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper.
  3. Pour the dressing over the salad ingredients and toss gently to combine.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve chilled.

Notes

You can add avocado for extra creaminess or jalapeño for a spicy kick.

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