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Close-up of a vibrant Summer Salad with Mango and Black Beans, featuring corn, red onion, 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 Equipment Method Notes

Ingredients
  

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

Equipment

  • Large bowl
  • Cutting board
  • Knife

Method
 

  1. In a large bowl, combine the black beans, corn, red bell pepper, red onion, mango, and cilantro.
  2. In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper.
  3. Pour the dressing over the salad 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.

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