Salad

Mango Black Bean and Corn Salad

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This Mango Black Bean And Corn Salad Recipe is a delightful dish any time of year, but especially in the hot summer months. It only takes minutes to prepare, and it’s so delicious that it will be your new favorite recipe. Every bite of this corn salad salsa has the perfect amount of spice and amazing black beans as well as fresh corn. 

Mango Black Bean and Corn Salad Recipe

It’s that time of year when fresh corn starts making its appearance at the local farmers’ markets. I don’t know about you, but I always look forward to that first batch of sweet corn. Grilled, boiled, or thrown into a salad; it’s hard to beat! So when I spotted this recipe for a salad combining roasted corn, black beans, and mango, I had to give it a try.

The directions state to roast the corn in a skillet, however, if it is during the summer when corn on the cob is at its best, I like to char the corn on the grill. It gives the salad a nice smoky flavor that roasting in a skillet just can’t reproduce. After the corn is nice and charred, just remove the kernels and toss with the rest of the ingredients.

This recipe calls for one canned chipotle pepper in adobo NOT the whole can, just one out of the can! This is very important to remember so that the salad is not too spicy. However, if you like spicy foods, go ahead and add a few more peppers. I suggest starting with one and add to taste. This recipe makes a great accompaniment to grilled meats, eaten as a salsa with chips, or even as a side dish. However you choose to serve this summer salad, it will be a hit at any cookout!

How do I Know a Mango is Ripe? 

It can be frustrating to make a dish with mango only to figure out as you are eating it that the mango wasn’t ripe at all. Don’t worry; I will help you figure out how to pick the best mangos and save yourself the headache later. The first thing you should do when shopping for mango is to pick it up and feel it. When you give it a slight squeeze, the mango should indent just a little bit. If your finger makes a bit indent, the odds are that the mango is overripened and probably won’t be good for this corn salad salsa recipe. 

Another indicator of the ripeness of mango is the color. You don’t want to use one that is green because it hasn’t ripened enough. Go for one that appears to be mostly orange with little bits of yellow. Then sniff the mango. It should smell sweet and fruity. If you don’t notice a fruity aroma, it still may be ripened, but those that have a good smell are going to taste better. 

Can I Use Frozen or Canned Mango for This Recipe? 

Yes, you can use frozen or canned mango for this recipe if you want to. I find that fresh mango gives the best flavor and texture, and that is why it’s my preference. Sometimes you can’t find mango that is in season or ripened, so you have to go to the next best alternative, which will be canned or frozen. 

If using frozen mango, you will need to thaw it out or run it under some cool water. Keep in mind that the texture of the salsa will be a little bit different when using frozen fruit, and it will need to be eaten sooner, so it doesn’t go bad. 

Using canned mango is a wonderful alternative to fresh. Make sure to drain off all the juice and just use the mango itself for the best results. If you don’t drain it, you will find that that salsa is pretty runny and not the texture you are accustomed to. 

Ingredients

The ingredients in this mango black bean and corn salad recipe are so simple and easy to find. Each one adds lots of lovely flavors that give you the best salsa combination ever. It’s not your typical tomato-based salsa recipe, and I think you are going to love every bite of it. 

  • Canola oil
  • Corn kernels – use three ears of corn. 
  • Clove garlic, minced
  • Black beans, rinsed
  • Large ripe mango, (about 1 pound), peeled and diced
  • Chopped red onion
  • Diced red bell pepper
  • Lime juice
  • Small canned chipotle pepper in adobo sauce, drained and chopped (NOT THE WHOLE CAN)
  • Chopped fresh cilantro
  • Ground cumin
  • Table salt

How to Make Mango Black Bean and Corn Salad Recipe

You’ll be super excited when you figure out how simple it is to make this black bean and corn salad. It’s one of our most favorite dishes now, and we can never seem to get enough of it. Here is your easy to follow steps so you can get in the kitchen and get busy. 

First Step: Begin by heating a 10-inch skillet using medium-high heat. After it warms up for a couple of minutes, add in the corn and stir from time to time. Once the kernels begin to pop, put them into a medium bowl. 

Second Step: Add the oil to the empty skillet and heat it up. Mix in the minced garlic and cook until it’s fragrant for about one minute. Mix in the beans and cook for another minute or so until they are hot. 

Third Step: Place the mixture into the medium bowl and mix in the mango. Add the bell pepper, onion, lime juice, chipotle pepper, cilantro, cumin, and salt. Serve and enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

 

Mango Black Bean and Corn Salad

Mango Black Bean and Corn Salad

Prep Time: 15 minutes
Total Time: 15 minutes

This Mango Black Bean And Corn Salad Recipe is a delightful dish any time of year, but especially in the hot summer months. It only takes minutes to prepare, and it's so delicious that it will be your new favorite recipe.

Ingredients

  • 2 teaspoons canola oil
  • 1 1/2 cups corn kernels, (from 3 ears)
  • 1 clove garlic, minced
  • 1 15-ounce can black beans, rinsed
  • 1 large ripe mango, (about 1 pound), peeled and diced
  • 1/2 cup chopped red onion
  • 1/2 cup diced red bell pepper
  • 3 tablespoons lime juice
  • 1 small canned chipotle pepper in adobo sauce, drained and chopped (NOT THE WHOLE CAN)
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt

Instructions

  1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.
  2. Heat oil in the now-empty skillet over medium heat until shimmering; add garlic and cook until fragrant, about 1 minute; stir in beans and cook until heated through, about 1 minute.
  3. Transfer mixture a medium bowl, stir in mango, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin and salt.

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Make sure you save this recipe on Pinterest for later

Looking for more incredible summer salad recipes?

Check out these delicious dishes to complete your next picnic or potluck! They are all amazing and add lots of color and vibrant flavors to your dinner table. 

  • Summer Kidney Bean Salad – This salad is light, refreshing, and perfect for all your hot weather parties! You’ll be amazed by how fantastic it tastes and that everyone completely devours it.

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  • Greek Style 4 Bean Salad – Whether you are looking for an easy side or a delicious light lunch, this Greek salad is just what you need. It’s so good and refreshing.

4 bean salad

Chopped Greek Salad Recipe with Grilled Chicken

  • Loaded Instant Pot Potato Salad – Forget the stress of making potato salad and go for this Instant Pot version.  It’s so easy and tastes like a million bucks!

Loaded Instant Pot Potato Salad Recipe

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