Go Back
+ servings

Mango Bean Salad

Course Lunch
Cuisine American
Servings 5 people


  • 1 1/2 cups mango fresh, cubed
  • 1 cup red bell pepper diced
  • 1 can black beans rinsed and drained (1 15-ounce can)
  • 1 can pinto beans rinsed and drained (1 15-ounce can)
  • 1/4 cup salsa or more if desired
  • 2 tbsp chives sliced
  • 2 1/2 tbsp lime juice fresh squeezed
  • 1 tsp maple syrup or agave
  • 1/2 tsp cumin ground
  • 1/8 tsp allspice ground
  • 1/2 tsp sea salt plus more to taste
  • 2 tbsp cilantro minced


  • In a large bowl, combine all the ingredients and stir to combine
  • Taste, and if you'd like more heat and zip from the salsa, add a little more, up to another 1/4 cup.
  • Serve, or refrigerate (covered) for several hours until ready to serve.
Mango Note; If not serving right away, reserve the mango and add just before serving. This will preserve its freshness and flavor.
  • Salt Note: The amount of salt you use may depend on the brand of salsa. Start with 1/2 teaspoon, as it's always easy to add extra later.
Tried this recipe?Let us know how it was!