Mango Avocado And Black Bean Salad With Lime Dressing

This zippy mango, avocado and black bean salad with fresh Mexican flavours is perfect as a side salad or light lunch. Also known as guacamole mango salad, this easy salad is dressed in a lime, cilantro and jalapeno dressing. It is vegan, gluten-free, and a free-from lettuce salad!

Mango, Avocado and Black Beans salad with Lime Dressing

Soft black beans, buttery avocado, juicy mango, charred sweetcorn and cherry tomatoes are tossed in a tangy lime, coriander and jalapeno dressing. It truly is the perfect blend of sweet and savoury. Just hearing mango, avocado and black bean together makes me do a happy dance! I just love the incredible Mexican flavours that the combination of these flavours brings. Salads that are packed with plenty of fresh vegetables are best enjoyed in the summer. Thanks to minimal cooking required, you can have healthy and nutritious salads prepared within minutes. Avocado is so versatile and I love to use it in plenty of savoury recipes such as Air fryer Avocado Fries. It also goes so good in this Avocado Gelato.

We LOVE beans!

We are a big fan of beans! A staple in our Indian cooking, beans are nutritious, versatile, and a super affordable ingredient. They are rich in vitamins and minerals and are a great hearty alternative to high-fat proteins. Beans in salads add texture, colours and plant based protein, making the salad a filling meal. Black beans, or black turtle beans, are popular in Latin American cuisine. They are native to the Americas, but have been introduced around the world Black beans are often on our menu or incorporated into our dishes, like Low-fat Sweet Potatoes and Black Beans Quesadilla or these unique Espresso Black beans Tacos.

Mango Fruit

Mango is an exotic fruit and in some part of world is referred to as the “King of Fruit”. They aren’t wrong – the fruit is not only delicious but has an impressive nutritional profile. Mangoes are versatile, so good in desserts equally good in savoury dishes too. In our house, no summer goes without enjoying this Gelatin-free Mango Panna cotta and Mango and Chilli Hummus . Use leftover mango to make this Mango Mocktail that is ready in 5 minutes!

Why you’ll love this Mango, Avocado and Black Beans salad with Lime Dressing

No onion garlic salad recipe Salad dressing recipe without onion garlic Summery flavours and so refreshing Get your five a day – this salad is a nutritional power house thanks to the variety of ingredients Vegan, gluten-free and lettuce free Colourful and healthy salad ready in 15 minutes Protein and fiber rich salad Great as a side or as a meal Make ahead salad recipe Easy to scale the recipe up or down

Ingredients for Mango, Avocado and Black Beans salad with Lime Dressing

Full ingredients with measurements are available in the recipe card below at the end of this post Black beans – this salad requires cooked black beans that are tender yet firm but not mushy. I have cooked black beans in my Instant Pot in large batch. you can use canned black beans if you wish. Mango – use ripe yet still firm mangoes so they cut easily and holds their shape. Mushy mangoes will turn into a pulp when you try to cut them. As an alternative you could use pineapple chunks if you do not have any mango. Avocado – ripe yet firm avocados are best for salads and when you want to cut them into cubes. Cherry tomatoes – adds texture, flavours and colour to the salad Corn – Fresh husked corns, most of supermarkets keep them, also available in the market too. Also trimmed corns are available in the package too.

Ingredients for Lime, Jalapeno and Cilantro Salad dressing

Lime – use fresh where possible Cilantro or coriander – use fresh and the greenest cilantro leaves.
Jalapeño – use fresh if available, but bottled ones are good too. The jalapeno should be finely chopped Olive oil – I prefer extra virgin olive oil. Lime zest – adds refreshing flavours and oil from the zest. Maple or agave – to sweeten, particularly if the mango you have picked isn’t so sweet Salt Black pepper

How to cook Instant Pot black beans

Pressure cooking your own black beans from dried beans is efficient and saves money. I like to cook the beans in big batches and freeze in small portions to use in recipes such as this one. I have found that 1:3 bean to water ratio is best. For black beans that have not been soaked – pressure cook on 25 minutes HIGH PRESSURE – natural pressure release For pre-soaked beans (beans that are soaked overnight) – pressure cook on HIGH for 6-8 minutes – natural pressure release

Variations

Feel free to sub mango with peaches, nectarine or even pineapple. You can also substitute black beans with red kidney beans or even white beans.
Add chopped red pepper, baby spinach, shredded red or white cabbage, spring/green onion, cucumber, lettuce or red onions. Really easy to use up what’s in your fridge. You can add fresh finely chopped garlic or garlic granules/powder in the dressing. Skip sweet corn to make black beans salad recipe without corn. Add cooked quinoa or brown rice for a healthy and filling lunch.

How to make Black bean and Corn salad

Full printable recipe in recipe card below. We start by grilling the corn without the husk, so you can get lots of char on the corn. If for any reason you’re not firing up the grill/bbq, use the stove or air fryer to char the corn. Heat grill on medium to high heat. Grill ears of corn (without husk) for 6-8 minutes, turning few times so they char all over evenly. Sometimes I use Air fryer Corn on the Cob too. Once done keep it aside to cool, meanwhile prepare the other ingredients. Prepare the salad dressing by mixing/whisking all the ingredients in a small bowl or jug. Cut/slice those ingredients first which are not going to oxidize like tomatoes. Remove from grill and slice kernels off from the cob into a large bowl. Then add remaining salad ingredients, mango, tomato, avocado and black beans. Gently mix then pour over salad, mix and enjoy straight away or cover and keep in the refrigerator to chill about an hour and develop flavours.

What to serve with this Mango, Black bean and Corn salad

I love this salad as it is but it goes great served with tacos, tortilla chips or even a bowl of chilli as a “salsa” It is great to lay out during a BBQ (BBQ corn anyone?) or at picnics.

Other salad recipes

Best Pesto Potato Salad (Instant Pot) Instant Pot Greek Potato Salad (vegan) Chickpea Salad with Creamy Avocado Dressing Instant Pot DIY Mediterranean Orzo Pasta Salad Watermelon and Dill Salad with Tahini Dressing Fresh Watermelon Mojito Salad Grilled Sweetcorn, Nectarine and Beans Salad
Kachumber Salad Indian Onion Salad White Bean Panzanella

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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