Black Bean Mango Avocado Salad

This Black Bean Mango Avocado Salad is incredibly effortless, but the flavors are top-tier. Sweet mango, rich avocado, hearty beans — it has this bright, refreshing crunch that makes it an absolute joy to eat.

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 326kcal

Author Julia Maz

Ingredients

1 can black beans, rinsed and drained
1 large mango, diced
2 medium avocados, diced
½ medium red bell pepper
¼ medium red onion, finely diced
2 tbsp fresh cilantro, chopped
1 tbsp olive oil
2 tbsp fresh lime juice
½ tsp sea salt, or to taste
¼ tsp black pepper, or to taste

US Customary - Metric

Instructions

In a large bowl, combine the rinsed black beans, diced avocados, mango, bell pepper, and finely diced red onion. Add the finely chopped fresh cilantro.
1 can black beans, rinsed and drained, 1 large mango, diced, 2 medium avocados, diced, ½ medium red bell pepper, ¼ medium red onion, finely diced, 2 tbsp fresh cilantro, chopped
Add the salt and black pepper, then drizzle the fresh lime juice and olive oil evenly over the ingredients.
2 tbsp fresh lime juice, ½ tsp sea salt, or to taste, ¼ tsp black pepper, or to taste, 1 tbsp olive oil
Gently toss everything together with a large spoon to combine, being careful to keep the texture and not mash the avocado pieces. Serve immediately. Enjoy!

Video

Notes

🔀 Recipe Variations

🧀 Add some vegan feta. If you want a salty, tangy contrast to the sweet mango, crumble some store-bought or homemade vegan feta cheese right on top before serving.

🌶️ Spice it up. Love a fiery kick? Toss in some finely diced fresh jalapeño or a pinch of red chili flakes to create that ultimate sweet-and-spicy tropical flavor.

🌽 Bulk it up with corn. To make this salad even more colorful and filling, add a cup of charred grilled corn or canned sweet corn. It adds a lovely extra crunch!

🌮 Turn it into a chunky salsa. Dice the mango, avocado, and bell pepper into much smaller pieces, and boom — you have the perfect vibrant salsa to scoop up with tortilla chips or stuff into tacos.

🫙 Storage & Make-Ahead

🧊 Storage

Keep any leftovers in an airtight container in the fridge for up to 2 days. To keep the avocado looking bright and fresh, press a piece of plastic wrap directly onto the surface of the salad before closing the lid to keep the air out.

⏳ Make-Ahead Tip

If you want to prep this dish the night before, chop the mango, bell pepper, onion, and cilantro, and mix them with the black beans in a bowl. Hold off on adding the avocado, lime juice, and olive oil until right before you’re ready to serve.

🧺 Picnic Ready

This salad is absolutely perfect for packing on a trip! Just keep it in a cooler bag until it’s time to eat. For the absolute best texture, you can pack the diced avocado in a separate small container with a extra squeeze of lime juice and toss it into the main bowl just before serving.

Nutrition