Mexican salad with black beans, mango and lime Recipe
This colorful salad combines the sweetness of ripe mango with creamy black beans and tangy lime. In Mexico, similar mixes are often served as a light side dish to grilled meat or as a standalone lunch on hot days. It tastes a bit like a cross between a salad and a salsa – you can eat it with a fork or scoop it up with nachos.
This salad brings together typical Mexican contrasts: creamy beans, juicy sweet mango, crunchy vegetables and a bold lime dressing. It tastes like a cross between a salad and a salsa – you can eat it from a bowl with a spoon, or scoop it up with nachos like a dip. Thanks to the beans it’s genuinely filling, yet still light and refreshing, especially on hot days.
Chef's tips
Choose mango that is nicely ripe but still springy – if it’s too soft, it will fall apart in the bowl and you’ll end up with a mash instead of a salad. After rinsing the beans, give them a moment to drain; otherwise the dressing will get watered down and lose its punch. Taste the salad after 10–15 minutes of resting on the counter – the flavors of lime, honey and chili will have blended and the whole dish will be more harmonious.
How to serve
It’s perfect with grilled chicken, fish or halloumi – just add a bowl of this salad to the table and your grill dinner is ready. For casual get-togethers I often place it next to a bowl of nachos and some guacamole, so everyone can decide whether to eat it with a fork or as a colorful dip. To drink, lime water, light lemonade or a pale beer are great choices, especially if you’re serving it at an evening balcony barbecue.
Ingredients
- black beans, canned drained and rinsed - 400 g
- mango ripe but firm, diced - 1 piece
- red bell pepper finely diced - 1 piece
- cucumber seeded, diced - 0.5 pieces
- red onion finely chopped - 0.5 pieces
- fresh coriander chopped - 10 g
- lime for juice - 2 pieces
- vegetable oil or olive oil - 2 tablespoons
- honey or maple syrup - 1 teaspoon
- salt or to taste - 0.5 teaspoons
- ground black pepper - 0.25 teaspoons
- fresh chili pepper finely chopped, optional - 0.5 pieces
Preparation
- Drain the beans in a sieve and rinse under cold running water. Set aside for a few minutes to drain well.
- Peel the mango, remove the flesh from the pit and cut into cubes about 1 cm in size. Cut the pepper and cucumber into similar-sized cubes. Finely chop the onion and chili pepper (if using).
- In a large bowl, mix the juice squeezed from the limes with the oil, honey, salt and pepper. Whisk with a fork for about 20 seconds, until the ingredients come together into a dressing.
- Add the beans, mango, pepper, cucumber, onion and chili pepper to the bowl with the dressing. Gently toss to avoid crushing the mango pieces.
- Finally, add the chopped coriander and toss lightly again. Taste and adjust with more salt or lime if needed. Let stand for 10 minutes at room temperature for the flavors to meld, then serve.
Storage
Keep leftovers covered in the fridge and eat within 1–2 days. Stir gently before serving; if needed, refresh with a little extra lime juice and a drizzle of oil.
