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Home » Recipes » Salads

Black Bean Mango Salad with Grilled Corn

Published: Jul 7, 2021 · Modified: Jul 7, 2021 by Lexi

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Our black bean mango salad with grilled corn and a jalapeño lime vinaigrette is a delicious summer side dish. Perfect for serving alongside your favorite grilled entree (vegan or not), as an appetizer, or as a salsa for tacos.

Black bean and mango salad seen from above in a wooden bowl with a fork and a spoon.
Chunks of mango and avocado add a ton of texture!
Jump to:
  • 🥭 Why We Love This Recipe
  • 🌽 Ingredients
  • 📋 Ingredient Notes
  • 🔪 Step-by-step Instructions
  • 💭 Expert Tips and FAQs
  • 🍽 Related Recipes
  • 📖 Recipe
  • 💬 Reviews

🥭 Why We Love This Recipe

  • Lettuce-less: I'm all about lettuce-less salads. They're so much easier to make (and eat!). Don't get me wrong, I love a good kale or spinach salad for lunch. But this salad, with its creamy avocado, grilled corn, mango, and black beans, is much easier for entertaining and it doesn't get soggy!
  • Multi-purpose: You can serve this salad as a side dish, an appetizer (served with tortilla chips) or as a salsa. It's also great served chilled or room temperature, so it's perfect for bringing to a potluck.
  • Full of fresh, summery flavors: Mango, lime, cilantro, avocado, and perfectly grilled sweet corn are some of our favorite refreshing summer flavors.
  • Naturally vegan and gluten free!

🌽 Ingredients

Here's everything you'll need to make this mango black bean salad:

overhead view of ingredients for black bean mango salad.
Fresh mango, corn, avocados, and tomatoes help to elevate this dish.

📋 Ingredient Notes

  • Mango: Red mangos or alphonse mangos will both work in this recipe. We find that alphonse mangos in particular have a more predictable texture, are easier to cut, and taste better.
  • Corn: You can grill the corn husked or unhusked, but we'd recommend unhusking it so that you can get a lot of char on the corn. Most supermarkets also sell packs of 3 husked, trimmed corn cobs.

🔪 Step-by-step Instructions

(1) Heat grill to medium-high heat. Grill 3 ears of corn (unhusked) for 8-10 minutes, turning a few times to char on all sides.

(2) Remove from grill and slice kernels off cob into a large bowl. Add remaining salad ingredients (1 ½ cup cherry tomatoes, halved, 1 large avocado, diced, 1 ½ cup diced mango, 2 15. oz cans black beans, drained and rinsed), and stir.

on the left: corn on the grill. on the right: black bean mango salad ingredients in bowl before mixing.
Make sure to watch the corn carefully, as it can burn pretty easily.

(3 & 4) In a separate bowl, whisk together all ingredients for vinaigrette (⅓ cup olive oil, 2 tablespoon freshly squeezed lime juice, 1 teaspoon lime zest, 2 tablespoon finely chopped cilantro, 2 tablespoon finely minced jalapeño (1 small jalapeño), 1 teaspoon fine kosher salt, ¼ teaspoon garlic powder, 1 teaspoon maple, agave, or honey).

Steps 3 and 4 of the recipe. Whisk together all of the dressing ingredients.
Whisk together the vinaigrette ingredients.

(5) Pour vinaigrette over salad, stir well and enjoy! If desired, chill in refrigerator for one hour before serving.

Step five: picture of finished black bean mango salad with dressing.
Toss well to combine. You're done!

💭 Expert Tips and FAQs

  • What to serve with: We like to serve this black bean mango salad as a summery side dish alongside grilled veggies, tofu (or other proteins for the non-vegans in your family).
  • Make ahead: This is a great salad to make ahead since it actually tastes better after sitting for a few hours. For maximum flavor, we suggest making this salad a minimum of 3 hours before serving to give the dressing plenty of time to flavor the beans and corn.
  • Cooking the corn: We'd recommend grilling the corn unhusked. Make sure to turn the corn frequently, as it can burn pretty quickly on the grill.
  • Substitutions: Feel free to sub mango with pineapple or even peaches. You can also sub black beans with kidney beans or white beans if preferred, although we love the creamy texture of black beans.
  • Not a fan of spice? The jalapeño really doesn't add to much spice since it's paired with sweeter ingredients, but if you're super sensitive, feel free to reduce the amount or leave it out altogether.
What's the best way to cut a mango?

The best way to cut a mango is to hold it upright on a cutting board. Using a paring knife, cut down the center, avoiding the pit and any rough areas around the center. You should end up with two mango halves. Cut a grid into each half, without cutting all the way through the skin. Then, "pop" the halves inside out, and cut off the resulting tiny squares. Here's a good visual tutorial.

Close up of mango salad with black beans, cilantro, mango, tomatoes, and lime.
Enjoy this salad as a healthy lunch, in a taco, or as a dip with your favorite tortilla chips.

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    Corn Avocado Arugula Salad
  • Mediterranean Grilled Tofu
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  • overhead view of bowl of vegan mexican street corn salad with limes and cilantro
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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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📖 Recipe

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Black bean and mango salad in a wooden bowl with a fork and a spoon to toss.

Black Bean Mango Salad with Grilled Corn


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  • Author: Lexi
  • Total Time: 20 minutes
  • Yield: Serves 6-8 1x
  • Diet: Vegan
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Description

This black bean mango salad with grilled corn and a jalapeño lime vinaigrette is a delicious summer side dish. Perfect for serving alongside a vegan or non-vegan grilled main dish, as an appetizer, or as a salsa for tacos.


Ingredients

Units Scale

Salad:

  • 3 ears of corn, grilled
  • 1 ½ cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1 ½ cup diced mango
  • 2 15. oz cans black beans, drained and rinsed
  • For garnish: fresh cilantro, lime

Lime Cilantro Vinaigrette:

  • ⅓ cup olive oil
  • 2 tbsp freshly squeezed lime juice
  • 1 tsp lime zest
  • 2 tbsp finely chopped cilantro
  • 2 tbsp finely minced jalapeno (1 small jalapeno)
  • 1 tsp fine kosher salt
  • ¼ tsp garlic powder
  • 1 tsp maple, agave, or honey

Instructions

  1. Heat grill to medium-high heat. Grill corn for 8-10 minutes, turning a few times to char on all sides. 
  2. Remove from grill and slice kernels off cob into a large bowl. Add remaining salad ingredients and stir. 
  3. In a separate bowl, whisk together all ingredients for vinaigrette. Pour over salad, stir well and enjoy!

Notes

We like to serve this black bean mango salad as a summery side dish alongside grilled veggies or meats.

Make ahead: This is a great salad to make ahead since it actually tastes better after sitting for a few hours. For maximum flavor, we suggest making this salad a minimum of 3 hours before serving to give the dressing plenty of time to flavor the beans and corn. 

Cooking the corn: We'd recommend cooking the corn unhusked. Make sure to turn the corn frequently, as it can burn rather easily on the grill.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Grill
  • Cuisine: American

Nutrition

  • Serving Size: 1 Salad
  • Calories: 340
  • Sugar: 9.6 g
  • Sodium: 712.1 mg
  • Fat: 19.7 g
  • Carbohydrates: 37.4 g
  • Fiber: 11.4 g
  • Protein: 9.3 g

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Comments

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  1. Sue says

    May 28, 2024 at 6:37 pm

    Hello! Wanting to make this salad in the am to have with leftover grilled chicken in the evening. With being short on time in the morning, can the corn be left ungrilled? I could just try it, but figured why not ask to see if you would recommend. Thanks and love your recipes!

    Reply
    • Brent Harrison says

      June 06, 2024 at 12:54 pm

      Sorry for the late reply, would recommend grilling the corn - might have an off putting flavor and texture when raw.

      Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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