Mango and Black Bean Salad Recipe | Vegetarian Times Skip to main content

Mango and Black Bean Salad

Mangoes taste great fresh or frozen. Keep a bag on hand in the freezer for baked goods, salads, sauces, and snacks.



Ingredient Line: 
1 lime, juiced and zested (2 Tbs. juice, 1 tsp. zest)
Ingredient Line: 
¼ tsp. ground cayenne pepper
Ingredient Line: 
1 15-oz. can low-sodium black beans, rinsed and drained
Ingredient Line: 
1 10-oz. bag frozen mango chunks, thawed and cut into ¼-inch pieces
Ingredient Line: 
1 cup peeled, diced jicama


Whisk together lime juice, lime zest, and cayenne pepper; season with salt, if desired. Stir in black beans, mango chunks, and diced jicama. Chill 1 hour before serving.

Nutrition Information: 

7 g
Total Fat: 
<1 g
Saturated Fat: 
<1 g
31 g
0 mg
14 mg
8 g
11 g
Serves 4

Comments on this Recipe

I have been making a similar salad for years. In mine there will be a small chopped red onion, 2 tblsp of honey, a quarter cup of white wine vinegar,(you adjust the amount of honey and vinegar to your taste - takes more than you would think!) 1/4 cup chopped cilantro, half a chopped red pepper in addition to the jicama, black beans, fresh lime juice and a firm mango. I do not add cayenne to my salad. If jicama is not available then I substitute chopped celery for a similar texture and taste. A favourite with everyone on any occasion!