Black Bean Mango & Corn Salad
Level
Easy
Time
15 Min
Serves
4
Print Recipe
Published  July 14, 2025 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
I love a good summer salad. When it gets hot outside, I don’t like to cook. A salad is the perfect thing to make in the thick of summer. Throw something on the barbeque and serve this salad with it.Â
This black bean salad is bright, zesty, and packed with flavour and texture. It’s loaded with fibre rich black beans, sweet corn, juicy mango, crisp pepper, ripe tomato and just a hint of heat from the jalapeno. Everything’s tossed in a chili-cumin lime dressing that brings it all together with a smoky, citrusy kick.Â
This Black Bean Mango & Corn Salad is so fresh, full of healthy ingredients and takes no time to make. If you’re making it ahead, you can chop the ingredients and mix the dressing separately, then combine just before serving.Â
It’s gluten-free, dairy-free, and perfect as a side dish, lunch bowl topper or pot-luck favourite.
If you love salads, check out some of my other salad recipes:
Cucumber Feta & Dill Salad with Red Wine Vinaigrette
Chicken Fajita Salad with a Chili Lime Sauce
Big Fall Salad with Roasted Cauliflower Quinoa Kale
Quinoa Salad with Black Beans and Lime
Why you will LOVE this Black Bean Mango & Corn Salad Â
- Easy to Prepare: With simple ingredients and a straightforward preparation process, this black bean salad is easy to whip up in no time, making it perfect for busy weeknights or last-minute gatherings.
- Protein-packed & Filling: Thanks to the black beans, it’s hearty enough to be a meal.
- Sweet + spicy balance: mango and jalapeno are a dream combo.
- Super fresh & crunchy: loaded with veggies that add texture and brightnessÂ
- Bold, zesty dressing: chili, cumin and lime give it a subtle smoky, tangy kick
- Meal prep friendly- holds up well in the fridge for a few days
- Naturally gluten-free and plant based- we all could eat more plants and less gluten no?
- Nutrient-Dense: Packed with wholesome ingredients this salad is not only delicious but also nutritious, offering a variety of vitamins, minerals, and antioxidants.Â
- Perfect for summer- light, vibrant and totally picnic worthy
How to Store Leftover Black Bean Mango & Corn SaladÂ
This salad tastes best when fresh. However, it can be stored in the fridge in an airtight glass container for 3-4 days.
Do not freeze.
Black Bean Mango & Corn Salad
Equipment
- 1 large bowl
- 1 mixing spoon
Ingredients
- 1/4 cup olive oil
- 3 tbsp lime juice (or juice from 1 lime)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp sea salt
- 541 mL can black beans; drained and rinsed (roughly 2.25 cups)
- 341 mL can corn, drained and rinsed (roughly 1.25 cups) sub chickpeas if avoiding grains
- 1 mango- peeled and diced into small cubes
- 1 orange, red or green pepper- ribs removed and diced
- 1 jalapeno- removed and finely diced optional
- 1 medium sized tomato- diced
- 1/4 cup cilantro sub parsley
Instructions
- In a large bowl, add all of your ingredients and mix with a large mixing spoon.
Notes
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
