Mango Black Bean Salad

mango, salad, mango salad, lunch, side dish

2015 Kids Recipe Challenge winning recipe: 2nd place!

Nuha, from Brampton, loves this salad. It can be enjoyed on its own or added to a bowl of greens. If you’re looking for a fresh new dip or salsa idea, you can serve it up with baked tortilla chips for a healthy snack option.

Preparation Time: 10 minutes

Cook Time: N/A

Makes: About 3 cups (750 mL)


  1. Serve on its own, with tortilla chips or as a fresh topping for burgers, fish or sandwiches.
  2. You can add ½ an avocado to this recipe for some healthy fats.
  3. Put leftovers away within 2 hours or sooner if they are in a warm location.



Red bell pepper



2 Tbsp (30 mL) juice, 1 lime 

Fresh cilantro 1 Tbsp (15 mL)
Canned black beans, drained and rinsed 1 cup (250 mL) 
Salt and fresh ground pepper

¼ tsp (1 mL) each


  1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.    
  2. Rinse mango, red pepper, lime and cilantro under cool running water. Peel and dice the mango, then dice the pepper and chop the cilantro; place in a bowl.
  3. Add the beans, lime juice, salt and pepper.
  4. Stir well and let stand for 10 minutes before serving for flavours to combine.

Nutrition Information per 1 cup/250 mL: 

Calories: 132 kcal

Protein: 6 g

Fat: 1 g

Carbohydrate: 28 g

Fibre: 8 g

Sodium: 377 mg



Last Update – March 22, 2024

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