Mango Salad with Black Beans, Sweetcorn and Lime
Why this recipe works
- Fast, no-cook assembly: Canned black beans and sweetcorn keep the salad substantial without needing any cooking.
- Bright, balanced dressing: Lime juice cuts through the sweetness of the mango and the earthiness of the beans.
- Fresh texture contrast: Firm mango, crisp red onion, tender beans and juicy corn give the salad a satisfying mix of textures.
Get the most out of this recipe
Ingredient notes
- Choose firm-ripe mango: The mango should smell fragrant and yield slightly, but still be firm enough to dice cleanly.
- Cumin adds warmth: Ground cumin gives the dressing a gentle savoury depth; chaat masala can be used for a tangier, more aromatic version.
- Use fresh herbs: Fresh coriander brings the cleanest finish here. Flat-leaf parsley is a milder alternative if coriander is not preferred.
Common mistakes
- Not draining the beans well: Drain and rinse the black beans thoroughly so excess liquid does not dilute the lime dressing.
- Tossing too firmly: Fold the salad gently after adding the dressing to keep the mango pieces intact.
- Keeping it too long: The salad will keep in the fridge, but the mango softens over time, so it is best enjoyed within 24 hours for the freshest texture.
Make-ahead tips
- Prep components in advance: The beans, sweetcorn, onion and dressing can be prepared ahead; add the mango and herbs closer to serving for the best texture.
- Chill briefly if time allows: A short rest in the fridge helps the lime, cumin and onion settle into the beans and corn.
- Best on the day: Serve the salad the same day when the mango is still bright and neatly diced.
Serving ideas
- Serve with simple mains: Pair it with tacos, rice bowls, grilled vegetables or a crisp tortilla-style spread.
- Add a finishing topping: Avocado, toasted seeds or extra coriander can add richness, crunch or more freshness.
- Serve chilled or room temperature: It works well straight from the fridge, but the flavours are also clear and rounded at room temperature.
Equipment you'll need
Ingredients
Instructions
- Drain and rinse the black beans, then tip into a mixing bowl with the sweetcorn. Peel the mango, cut the flesh into bite-size pieces, and add to the bowl.
- Finely slice the red onion and add it to the bowl. Juice the lime into a small bowl, then whisk in the olive oil and ground cumin.
- Pour the dressing over the salad and toss gently until everything is evenly coated. Roughly chop the coriander and fold through, then serve chilled or at room temperature.
Recipe notes
Tips
- For the best texture, choose a mango that is ripe but still holds its shape when diced.
- If you have time, chill the dressed salad for 10 minutes so the flavours meld, then toss again before serving.
Substitutions
- Replace Fresh coriander with Fresh flat-leaf parsley for a milder, more herby finish.
- Replace Ground cumin with Chaat masala for a tangier, more complex spice note.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge and toss before serving. The mango will soften over time, so it is best eaten within 24 hours for the freshest texture.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Latin American
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