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Mango Black Bean Salad

Rated as 4.55 out of 5 Stars

"Mango, black beans, corn, and red pepper in a refreshing, it's-too-hot-to-cook salad. Be sure to refrigerate any leftovers."
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25 m servings 253
Original recipe yields 3 servings


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  1. Combine mango, red bell pepper, black beans, corn, green onions, and cilantro in a large bowl.
  2. Whisk together lemon juice, olive oil, garlic, cumin, chili powder, salt, and pepper in a small bowl. Add dressing to fruit and vegetable mixture; toss to coat. Add romaine lettuce and toss lightly to mix.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 253 calories; 6.4 47.1 9.7 0 342 Full nutrition

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Read all reviews 7
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Really enjoyed it! I served this at a pot-luck and it was a big hit. All the bright colors made a very nice presentation. This tasted fresh and tangy and was easy to fix and healthy too. I di...

It was really good but not awesome. It is very healthy and tasty. I would make it again but with some changes. I thought it could use a little more mango (maybe two). It didn't seem like there w...

Good salad but not as tasty as I thought it would be...maybe needed more mango. I think it needed a lot more dressing; I would double dressing for next time

AWESOME RECIPE! Very versatile and incredibly simple, I used it on top of a salad, but there was so much left over for just us 2 I also used it in fish tacos, also in sandwiches! Loved it! Also ...

Will use lime instead of lemon next time and a little more corn and mango. Plus, I will definitely double the dressing. Looked very pretty, though.

This is one of my favorites, though I usually use lime instead of lemon juice, leave out the lettuce, and use it as a topping for tortilla chips alongside a Mexican main dish.

this was perfect served with lime cilantro rice and jerk chicken wings. perfect dinner. did not add the lettuce and didn't change one thing.