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–+ servings
A refreshing bowl of Mango Black Bean Picnic Salad with diced mango, black beans, red bell peppers, and cilantro.

Mango Black Bean Picnic Salad

A refreshing and colorful salad perfect for picnics and summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

Salad
  • 1 can black beans rinsed and drained
  • 1 can corn drained
  • 1 cup diced mango fresh or frozen
  • 1/2 cup red onion finely chopped
  • 1/2 cup red bell pepper diced
  • 1/4 cup fresh cilantro chopped
Dressing
  • 3 tablespoons lime juice fresh
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Method
 

  1. In a large bowl, combine the black beans, corn, diced mango, red onion, red bell pepper, and cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and black pepper.
  3. Pour the dressing over the salad ingredients and toss gently to combine.
  4. Chill for at least 15 minutes before serving to allow the flavors to meld.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. It is best served cold.

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