This mango salad is a bright, flavorful side packed with sweet fresh mango, crisp vegetables, black beans, and corn. A sweet-and-spicy curry-honey-lime dressing ties everything together, creating a balance of sweet, tangy, and a touch of heat. Its vivid colors and refreshing taste make it ideal for summer barbecues, potlucks, or light dinners.
Why we love this mango salad recipe
This mango salad was shared by friends and quickly became a favorite. I’ve made a few small adjustments based on ingredient availability, but the core idea—sweet mango, crisp vegetables, beans and corn, and a bright curry-honey-lime dressing—remains the same. It’s fast to assemble once the ingredients are chopped and it keeps well in the refrigerator, which makes it a convenient option to prepare ahead for gatherings. The combination of textures and flavors adds pretty, tasty pizzazz to any main course.
Ingredients you’ll need for Mango Salad
Gather everything before you begin so assembly is quick. If you want to feed more people, simply scale the quantities up.
For the salad
- 1 1/2 cups fresh mango, peeled and cubed
- 1/2 cup celery, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/2 can (7.5 oz) whole kernel corn, drained
- 1/2 can (7.5 oz) black beans, drained and rinsed
- 1 small jalapeño or green chili, seeds removed and finely diced (adjust for heat preference)
- Salt and pepper, to taste
You may garnish the finished salad with cherry tomatoes, lime slices, and fresh herbs such as cilantro or chives for color and added freshness.
Ingredients for the mango salad dressing
- 1/2 tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon minced garlic
- 1/4 teaspoon celery seed
- 2 1/2 tablespoons liquid honey
- 1/8 cup fresh-squeezed lime juice
- 1/2 tablespoon olive oil
Step-by-step instructions
- Combine the salad ingredients: In a large mixing bowl, stir together the cubed mango, diced celery, red bell pepper, red onion, drained corn, rinsed black beans, and the diced jalapeño. Season lightly with salt and pepper. Toss gently so the mango remains intact while everything is evenly distributed.
- Make the dressing: In a separate bowl or a large pourable measuring cup, whisk together curry powder, salt, minced garlic, celery seed, honey, fresh lime juice, and olive oil until smooth and well combined.
- Dress the salad: Pour the dressing over the salad and toss thoroughly so each piece is lightly coated. Taste and adjust seasoning—add a touch more salt, lime, or honey if desired.
- Chill and serve: Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least one hour, or overnight, to allow the flavors to meld. Garnish with cherry tomatoes, lime slices, and chopped fresh herbs (cilantro or chives) just before serving for an attractive presentation.
Allowing the dressing to sit with the salad gives it time to soak into the vegetables and beans, bringing out more depth and balance in the flavors.
What to serve with this mango black bean salad
This salad pairs beautifully as a side dish with grilled or roasted proteins and hearty mains. Consider serving it with:
- Grilled chicken
- Spicy lime chicken
- Grilled turkey burgers
- Lightly seasoned or grilled fish (for those who enjoy fish)
Other favorite summer salad recipes
- Classic potato salad with eggs (a comforting, old-fashioned favorite)
- Big Mac–style salad (a full meal in one bowl)
- Creamy pasta salad
- Spinach and strawberry salad with creamy poppy seed dressing
Quick recipe summary
- Yield: 4 servings
- Prep time: 15 minutes
- Additional time: 1 hour (to chill)
- Total time: About 1 hour 15 minutes
Notes
The recipe lists 7.5 oz cans for corn and black beans; combined, the amounts equal about 1 1/2 cups. If you’d like to stretch the recipe further, you can use a full can of each and the salad will still be delicious.
Nutrition information (per serving)
- Calories: 161
- Total Fat: 3 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Unsaturated Fat: 2 g
- Cholesterol: 0 mg
- Sodium: 461 mg
- Carbohydrates: 36 g
- Fiber: 4 g
- Sugar: 25 g
- Protein: 3 g
Tip: Make the salad a few hours or a day ahead to let the flavors meld. Add fresh herbs and extra lime slices just before serving to keep the presentation bright.