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–+ servings
A vibrant bowl of Summer Salad Recipes With Mango Black Bean Picnic Salad, featuring corn, black beans, mango, red bell pepper, 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
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) corn drained
  • 1 red bell pepper diced
  • 1 red onion finely chopped
  • 1 mango peeled and diced
  • 1/4 cup fresh cilantro chopped
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
  • 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 to make the dressing.
  3. Pour the dressing over the salad ingredients and toss gently to combine.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Notes

This salad can be made a day in advance. It is best served chilled.

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