Black Bean, Corn and Mango Salad



Say hello to your new favorite BBQ side dish. You can enjoy this as a side salad or you can even serve it as a salsa with chips!

To make it your own, there are a few easy changes you can make:

  • Swap out the black beans for your favorite beans

  • Omit cilantro if you’re a super taster

  • Swap mango for pineapple

  • Add more jalapeno or omit it based on your spiciness tolerance.

  • Use champagne vinegar or apple cider vinegar in place of the red wine vinegar

This salad is even better the next day so make a little extra and pair it with tomorrow’s lunch!

Black Bean, Corn and Mango Salad

Serves: 12


  • 2 cups Black Beans (canned, drained and rinsed)

  • 2 cups Corn (canned, drained and rinsed)

  • 1 Tomato (medium, diced)

  • 1/2 cup Red Onion (diced)

  • 1/4 cup Cilantro (chopped)

  • 1 Medium Avocado (cubed)

  • 1 Mango (diced)

  • 1 Red Bell Pepper (chopped)

  • 1/2 Jalapeno Pepper (diced, optional)

  • 3 tbsp Fresh Lime juice (juice of 1-2 limes, to taste)

  • 1 tbsp Red Wine Vinegar

  • 1 tbsp Olive Oil

  • 1 tsp Honey

  • Salt and Black Pepper (to taste)

  • 1/4 tsp Chili Powder

  • 1/2 tsp Cumin

  • 1/4 tsp garlic powder


  1. In a large bowl, combine the black beans, corn, tomatoes, red onion, cilantro, avocado, mango, red bell pepper, and jalapeno pepper.

  2. To make the dressing: In a separate bowl, whisk together the lime juice, vinegar, olive oil, honey, salt, pepper, chili powder, cumin and garlic powder in a small bowl.

  3. Drizzle the dressing over the bean and corn mixture and toss to combine.

  4. Marinate in the refrigerator for at least 30 minutes or until ready to serve.

Nutrition Facts (per 3/4 cup serving): 122 calories, 4 g Fat, 19 g Carbohydrate, 5 g Fiber, 4 g Protein