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    Delmarvalicious Dishes » Recipes

    Simple Black Bean and Corn Salad with Mango

    Published: Jul 29, 2021 · Modified: Jun 3, 2025 by Lynne Kenton · This post may contain affiliate links · 1 Comment

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    This Simple Black Bean and Corn Salad with Mango is a Mexican-inspired salad that uses simple ingredients. This make-ahead dish is perfect to feed a large crowd!

    A bowl of black bean corn salad with diced red peppers, onions, and mango is garnished with lime wedges and served with tortilla chips. A patterned plate and white towel are visible in the background.

    Summertime is the season for fresh produce! This easy corn salad recipe is a great side dish for a barbecue or a relaxing day by the pool. 

    If you are looking for more corn recipes, try this Roasted Tomato and Corn Pasta Salad. Fresh corn and roasted cherry tomatoes are combined to make a light, fresh pasta dish. Or, try this Healthy Grilled Street Corn and Chickpea Salad. This protein-packed side dish uses healthy and simple ingredients reminiscent of street corn! 

    Why You'll Love This Recipe

    • Versatile! Use this recipe as the perfect side dish, with chips as a salsa or inside quesadillas or burritos! 
    • Tastes better the next day! This salad is great to make ahead because it allows the flavors to blend together.
    • Makes a large batch! Bring this delicious side dish to your next potluck dinner. It feeds a crowd! 

    Ingredients

    Grab these simple salad ingredients from your local grocery store or farmers market: 

    Overhead view of bowls with labeled ingredients for black bean corn salad: diced mango, limes, black beans, hot sauce, olive oil, red bell pepper, red onion, jalapeño, fresh corn, and spices (salt, black pepper, cumin, garlic powder, cayenne).
    • Black beans give this salad a protein kick! Canned black beans are used to keep this recipe simple. 
    • Fresh corn and mango give the salad a sweet taste and bright color. 
    • A chopped red bell pepper adds substance and sweetness to the salad. 
    • A jalapeno pepper and chopped red onion give the salad some heat. 
    • The salad is seasoned with ground cumin, garlic powder, cayenne pepper, salt, and black pepper. 
    • Hot sauce, lime juice, and olive oil create a light and zesty sauce. 

    Instructions

    A metal mixing bowl filled with chopped mango, corn, red bell peppers, red onions, black beans, and spices—perfect ingredients for a colorful black bean corn salad—arranged in separate sections on a white background.
    1. Combine the beans and all chopped produce in a large bowl. Sprinkle with seasoning and fresh lime juice. 
    A stainless steel bowl filled with a colorful black bean corn salad, featuring diced red onions, red bell peppers, fresh corn, and chopped mango on a white background.

    2. Stir to thoroughly combine. Refrigerate for at least 30 minutes before serving. Serve chilled or at room temperature. 

    Substitutions

    • Canned corn or frozen corn can be used in place of fresh sweet corn. 
    • Chopped yellow or orange bell peppers can be used in place of the red peppers. Or, use a few mini bell peppers! 
    • To make this recipe even easier, use a tablespoon or two of your favorite taco seasoning instead of mixing together the seasonings! 

    Variations

    As written, this recipe is vegetarian, vegan, and gluten-free. 

    • For a salad without spice, omit the jalapeno and cayenne pepper. 
    • For a sweeter salad, add a little honey to make a honey lime dressing. 
    • Add cotija cheese or chopped queso fresco for extra protein.
    • Add creamy avocado for added healthy fats! 
    • Use ingredients that are in season such as fresh tomatoes, green onions, or fresh cilantro.  

    Equipment

    This simple recipe only uses basic kitchen tools. 

    • Large mixing bowl
    • Cutting board 
    • Sharp knife 
    • Fruit juicer. Here is the one that I use! 

    Storage

    This easy black bean salad tastes better the next day! Store any leftovers refrigerated in an airtight container. Stir again before enjoying. 

    Top tip

    Use leftover black bean and corn salad on quesadillas, on top of tortilla chips as nachos, or even stirred in scrambled eggs! This recipe makes a big batch of this salad, so don't let the leftovers go to waste! 

    A bowl of black bean corn salad with red pepper salsa, lime wedges, and Fritos chips on the side, next to a bowl of chips and a decorative spoon holding two halved limes on a white background.

    FAQ

    Can you prepare any ingredients ahead of time?

    Yes, you can prepare the ingredients ahead of time before making this easy salad! Drain and rinse the black beans. Chop the jalapenos, bell peppers, red onion, and mango. Refrigerate all ingredients until ready to combine. 

    How long does this salad last in the refrigerator?

    Because this delicious salad uses hearty ingredients, it can last for up to 3-5 days in the refrigerator. 

    Can this black bean corn salad be frozen?

    I do not recommend freezing this salad. When it thaws, the vegetables will become mushy. 

    Do I have to rinse the black beans?

    Yes, rinse the black beans with cold water before mixing with the other salad ingredients. This will remove the liquid that the beans are preserved in and improve the texture of the salad. 

    Related

    Looking for other simple salads? Try one of these recipes:

    • A large serving bowl full of slaw with extra red pepper slices and limes.
      Kohlrabi and Red Pepper Slaw Recipe (Without Mayo)
    • A large bowl of chickpea salad with a serving spoon and cilantro.
      Healthy Grilled Street Corn and Chickpea Salad
    • Watermelon salad on a plate with extra dressing, watermelon chunks and cucumber slices in bowls.
      Watermelon Salad with Kohlrabi and Hot Honey Dressing
    • A delicious bowl of Roasted Tomato and Corn Pasta Salad
      Roasted Tomato and Corn Pasta Salad

    Pairing

    These are my favorite dishes to serve with Black Bean and Corn Salad with Mango!

    • Tray of air fryer chicken tenders with sauces.
      Naked Air Fryer Chicken Tenders (Tysons Chicken) 
    • Gluten Free Chicken Salad on Lettuce Wraps with Red Grapes
      Classic Chicken Salad (Gluten Free)
    • Plate of roasted fish with garlic cherry tomatoes served over pasta with basil garnish
      One Pan Roasted Fish with Garlic Cherry Tomatoes
    • Two pulled chicken sandwiches stacked on top of each other with Jack Daniels BBQ Sauce and a beer.
      Jack Daniel's Pulled BBQ Chicken (Crockpot Recipe)

    📖 Recipe

    A vibrant black bean corn salad salsa with diced red peppers, red onions, and mango, garnished with lime wedges and served alongside crispy round tortilla chips.
    Print Recipe

    Simple Black Bean and Corn Salad with Mango

    This Simple Black Bean and Corn Salad with Mango is a Mexican-inspired salad that uses simple ingredients. This make ahead dish is perfect to feed a large crowd!
    Cook Time10 minutes mins
    Total Time10 minutes mins
    Course: Appetizer
    Cuisine: American
    Servings: 8
    Calories: 129kcal
    Author: Lynne Kenton

    Equipment

    • Sharp Knife
    • Cutting Board
    • Juice squeezer
    • Large Mixing Bowl

    Ingredients

    • 15 oz Canned Black Beans Rinsed and Drained
    • 1 cup Sweet Corn Kernels Steamed and removed from cob
    • 1 cup Mango Diced
    • 1 Red Bell Pepper Chopped
    • 1 Jalapeno Seeded and Chopped
    • 1 Red Onion Chopped
    • Juice of 2 limes
    • 2 tablespoons Olive Oil
    • 1 tablespoon Hot Sauce
    • 1 teaspoon Cumin
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Salt
    • ½ teaspoon Black Pepper
    • ⅛ teaspoon Cayenne Pepper

    Instructions

    • In a large bowl, combine black beans, corn, mango, red bell pepper, jalapeno and red onion.
    • Sprinkle salt, pepper, cumin, garlic powder and cayenne pepper over vegetable mixture. Stir to combine.
    • Pour lime juice, olive oil and hot sauce over vegetable mixture. Stir to combine.
    • Refrigerate for at least 30 minutes or up to overnight before serving.

    Nutrition

    Serving: 8g | Calories: 129kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 555mg | Potassium: 324mg | Fiber: 5g | Sugar: 7g | Vitamin A: 886IU | Vitamin C: 36mg | Calcium: 30mg | Iron: 1mg

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    Lynne Kenton of Delmarvalicious Dishes with ice cream cone

    Hi, I am Lynne and I am happy you are here! I love being in the kitchen welcoming friends and family. At Delmarvalicious Dishes, you will find simple meals, handheld snacks and a mix of coffee and cocktails!

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