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A close-up of a vibrant Mango Black Bean Picnic Salad in a blue bowl, featuring fresh corn, black beans, mango, red onion, and bell peppers.

Mango Black Bean Picnic Salad

A refreshing and colorful salad perfect for picnics and summer gatherings. This salad combines sweet mango, hearty black beans, and vibrant vegetables for a delightful mix of flavors and textures.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large bowl
  • Knife
  • Cutting board

Method
 

  1. In a large bowl, combine the rinsed and drained black beans, drained corn, diced red bell pepper, finely diced red onion, diced mango, and chopped fresh cilantro.
  2. In a small bowl or jar, whisk together the olive oil, fresh lime juice, chili powder, cumin, salt, and black pepper. This is your dressing.
  3. Pour the dressing over the salad ingredients. Toss gently to combine everything evenly.
  4. For best flavor, cover the salad and refrigerate for at least 15-30 minutes before serving to allow the flavors to meld.

Notes

You can adjust the spice level by adding more or less chili powder. This salad is also delicious with added avocado or jalapeño.

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