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Close-up of a vibrant Mango Black Bean Picnic Salad in a glass bowl, featuring fresh mango, black beans, corn, red onion, and cilantro.

Mango Black Bean Picnic Salad

A refreshing and colorful salad perfect for picnics and summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the 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 cilantro chopped
For the Dressing
  • 1/4 cup olive oil
  • 3 tablespoons lime juice fresh
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • Large bowl
  • Small bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. In a large bowl, combine the rinsed and drained black beans, drained corn, diced red bell pepper, finely chopped red onion, diced mango, and chopped cilantro.
  2. In a small bowl, whisk together the olive oil, fresh lime juice, chili powder, cumin, salt, and black pepper until well combined.
  3. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve chilled.

Notes

You can add avocado for extra creaminess or jalapeño for a spicy kick.

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