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Black Bean & Mango Salad with Cilantro Lime Vinaigrette

Black Bean & Mango Salad with Cilantro Lime Vinaigrette is a perfect picnic salad: it can be made ahead of time and holds up well in the fridge or cooler, it doesn’t contain mayo (so food safety is less of a concern if it’s sitting out on a warm day), and it’s a colorful, fresh side dish that’s bursting with flavor.

  • Black Bean & Mango Salad with Cilantro Lime Vinaigrette
  • Ingredients
    • 1 ½ cups frozen corn, thawed
    • 1 (15 oz.) can black beans, drained and rinsed
    • 1 (15 oz.) can garbanzo beans, drained and rinsed
    • 1 red bell pepper, diced
    • 1 mango, diced
    • ½ red onion, finely diced
    • 2 limes, zested and juiced
    • 2 Tbsp. balsamic vinegar
    • ½ cup chopped fresh cilantro
    • ¼ tsp. ground cumin
    • ¼ cup extra-virgin olive oil
    • Salt, to taste
    • Black pepper, to taste

    1. In a medium bowl, mix together the corn, black beans, garbanzo beans, bell pepper, mango and red onion. 1. For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, cilantro and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Alternately, combine all vinaigrette ingredients in a tightly sealed jar and shake until well combined. Season with salt and pepper, to taste. 1. Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.


    Calories 200, Total Fat 8g(Saturated 1g, Trans 0g), Cholesterol 0mg, Sodium 310mg, Total Carbohydrate 30g (Dietary Fiber 6g, Sugars 9g), Protein 6g, Vitamin A 20%, Vitamin C 60%, Calcium 4%, Iron 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 8 servings

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