Spicy Mango Black Bean Salad
A vibrant, tropical twist on a classic black bean salad, this spicy mango black bean salad is bursting with fresh flavors and a hint of heat. Perfect for a summer picnic or a light lunch, the sweetness of ripe Ataulfo mangoes balances beautifully with the spicy kick from jalapeño and red pepper flakes. This salad always reminds me of summer days at the beach, where the mix of sweet and spicy flavors keeps you refreshed and satisfied.
Ingredients
- 1 tsp ground cumin
- 2 ripe Ataulfo mangoes, peeled and diced
- 1 (15-19 oz) can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeño, deseeded and minced
- 1/2 cup lightly packed fresh cilantro, finely chopped
- 1 tbsp olive oil (15 g)
- 1 tbsp lime zest (avoid the white pith)
- 1 tsp maple syrup (5 mL)
- 3-4 tbsp fresh lime juice (about the juice from 2 limes)
- 2 cloves garlic, crushed or grated
- 1/2 tsp red pepper flakes
- 1/4 tsp salt, plus more to taste
- Black pepper, to taste
- Avocado, optional for serving
Instructions
- Prepare the Ingredients: Dice the mangoes, red bell pepper, and red onion. Mince the jalapeño and finely chop the cilantro. Rinse and drain the black beans.
- Make the Dressing: In a small bowl, whisk together the olive oil, lime zest, maple syrup, fresh lime juice, crushed garlic, ground cumin, red pepper flakes, and salt. Adjust seasoning to taste.
- Combine the Salad: In a large bowl, combine the diced mangoes, black beans, red bell pepper, red onion, minced jalapeño, and chopped cilantro.
- Add the Dressing: Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Season and Serve: Add black pepper to taste and more salt if needed. Serve immediately, optionally with avocado slices on top.
Possible Variations and Tips for Success
- Add Protein: Include grilled chicken, shrimp, or tofu to make it a complete meal.
- Mix Up the Veggies: Try adding corn kernels, diced tomatoes, or cucumber for additional texture and flavor.
- Spice Level: Adjust the heat by adding more or less jalapeño and red pepper flakes to suit your preference.
- Herb Substitution: If you’re not a fan of cilantro, try using fresh parsley or basil for a different herbaceous note.
FAQ
Can I make this salad ahead of time? Yes, you can prepare this salad a few hours in advance. Store it in the refrigerator and add the avocado just before serving to prevent it from browning.
How long does this salad keep? This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
What can I serve with this salad? This salad pairs wonderfully with grilled meats, tacos, or as a side dish to a summer barbecue. It’s also great as a topping for nachos or as a filling for wraps.
Recipes you might also like:
- For another vibrant option, try our Greek Chicken Salad with Peperoncini.
- If you love tropical flavors, you’ll enjoy our Peachy Chipotle Chicken Tortilla and Avocado Rice Salad.
- For a tangy twist, check out our Sumac Chicken with Yogurty Cucumber Salad.
- Looking for more spice? Try our Spicy Zesty Chicken Salad.
- And for a refreshing side, consider our Greek Yogurt Chicken Salad Recipe.
