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!
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:
- 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
- Combine the beans and all chopped produce in a large bowl. Sprinkle with seasoning and fresh lime juice.
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!
FAQ
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.
Because this delicious salad uses hearty ingredients, it can last for up to 3-5 days in the refrigerator.
I do not recommend freezing this salad. When it thaws, the vegetables will become mushy.
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:
Pairing
These are my favorite dishes to serve with Black Bean and Corn Salad with Mango!
Simple Black Bean and Corn Salad with Mango
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
- 1/2 teaspoon Black Pepper
- 1/8 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.
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