Mark Bittman's Black Bean and Mango Salad

Black Bean and Mango Salad! Who knew a can of beans and a piece of fruit could result in such an enjoyable salad? Seriously, you must make this salad! It ticks all the boxes, delicious, easy to make and perfect for that mango you bought and now needs to be enjoyed...

This salad is one of our favorite, easy to throw together, salads!

Simple ingredients, that come together easily and they taste delicious, and honestly coming from me, that is a real statement. When I first came across this recipe I had no thoughts of making it. But at that same time my hubby said, "wow, that sounds really good" so we gave it a try. Turns out that was the best recipe idea of the week. When we went into the market later that week, we picked up the mango and a fresh bunch of cilantro...the rest is history, because we have made and enjoyed this salad many times. 

For a quick and easy meal, call on someone to take the grill, while you are in the kitchen!

While this salad is delicious anytime you make it, during grilling season it is perfect for getting a quick meal on the table. I usually suggest grilling early in the morning and then I know dinner will be easy. While the grill is busy cooking the main dish, I whip up this salad. Outdoor grilling is always a fun (and delicious!) way to partner together while making meals you and the whole family will enjoy! 

But don't think that the only time to enjoy this salad is with grilled meats! 

Black Bean and Mango Salad is also a big hit when served alongside your favorite tacos or the family favorite Tex Mex anything! If you enjoy making a salad bar for dinner, yes, Black Bean and Mango Salad would be perfect to add to the lineup! The slightly tropical profile of this salad will add a little special flavor that everyone will enjoy and remember! Lime juice is the secret...it always seasons food just right.

 

Keep a few cans of black beans in your pantry!

Canned black beans are one ingredient I like to keep in my pantry. So convenient for last minute dishes like this salad. But for those who prefer to cook their own beans, feel free to substitute your home-cooked black beans. For your convenience, the amount of cooked beans needed is noted in the recipe. 

Some additional thoughts on this recipe:

Make sure to use regular canned black beans, not low sodium. This is one recipe that the salt is needed...

Use fresh lime for best flavor.

Toss everything together gently, to preserve the shape of the beans and the diced mango. 

Ingredients needed for this recipe:

• black beans 
• fresh mango
• sweet red bell pepper
• scallions
• lime 
• cilantro
• olive oil
• salt
• fresh ground pepper
• fresh chili

OR

• favorite hot sauce

 You will also need the following:

• kitchen knife
• cutting board
• measuring spoons
• medium-sized serving bowl

 Now we are ready to begin!

Black Bean and Mango Salad
adapted from: Mark Bittman's Kitchen Express via Sidewalk Shoes

UPDATED: 04.02.2024

1 can black beans, rinsed and well drained OR 1 1/2 c cooked black beans
1 large mango, diced
1/2 red pepper, diced small
2-3 scallions sliced thin OR 1 rounded T of minced red onion
juice of 1 (large) lime
2-3 T olive oil
a small amount of minced fresh chili OR dash of hot sauce
salt and pepper to taste
1/4 - 1/2 c cilantro leaves, left whole

Prepare the whole cilantro leaves, set aside. 

Wash, dry and dice the red pepper, set aside. Peel and dice the mango, set aside. Clean and slice the green onions thinly, set aside. 

In a medium mixing bowl, add the lime juice, olive oil, minced chili and salt and pepper to taste. 

Add the diced peppers, onions and mango. Gently toss together, taking care not to mash the beans or the mango. Taste for correct seasoning. Add the whole cilantro leaves, toss gently to mix well. Serve. 

Storage options for Mark Bittman's Black Bean and Mango Salad. Store covered in the refrigerator for up to two days. You may notice some changes in appearance, but the flavor will still be intact. I do not recommend freezing this dish. 

Yep we have been enjoying this salad for years!

UPDATE:  For your convenience, a "copy and paste" version of Mark Bittman's Black Bean and Mango Salad has been included below. 

You may also enjoy: 

Cottage Apple Salad. 

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Black Bean and Mango Salad
adapted from: Mark Bittman's Kitchen Express via Sidewalk Shoes

UPDATED: 04.02.2024

1 can black beans, rinsed and well drained OR 1 1/2 c cooked black beans
1 large mango, diced
1/2 red pepper, diced small
2-3 scallions sliced thin OR 1 rounded T of minced red onion
juice of 1 (large) lime
2-3 T olive oil
a small amount of minced fresh chili OR dash of hot sauce
salt and pepper to taste
1/4 - 1/2 c cilantro leaves, left whole

Prepare the whole cilantro leaves, set aside. 

Wash, dry and dice the red pepper, set aside. Peel and dice the mango, set aside. Clean and slice the green onions thinly, set aside. 

In a medium mixing bowl, add the lime juice, olive oil, minced chili and salt and pepper to taste. 

Add the diced peppers, onions and mango. Gently toss together, taking care not to mash the beans or the mango. Taste for correct seasoning. Add the whole cilantro leaves, toss gently to mix well. Serve. 

Storage options for Mark Bittman's Black Bean and Mango Salad. Store covered in the refrigerator for up to two days. You may notice some changes in appearance, but the flavor will still be intact. I do not recommend freezing this dish. 

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