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Brazilian Mango and Black Bean Salad

Brazilian Mango and Black Bean Salad

Phoebe Green
This vibrant Brazilian Mango and Black Bean Salad is inspired by the rich tropical flavors of Bahia—a coastal region in northeastern Brazil known for its Afro-Brazilian culinary traditions. Fresh mangoes bring a sweet juiciness that delicately balances the earthy taste of black beans, while fresh lime juice and herbs brighten every bite. This refreshing salad is as colorful as it is flavorful, and perfect for warm-weather dining or as a bold, exotic side dish throughout the year.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Latin American / Caribbean
Servings 4 bowls
Calories 210 kcal

Equipment

  • Chef's Knife
  • Cutting board
  • Mixing bowl
  • Citrus Juicer optional
  • Wooden spoon or salad tongs

Ingredients
 
 

  • 2 cups ripe mango, peeled and diced ideally use Ataulfo or Kent mango for their sweetness and creaminess
  • 1 ½ cups black beans, cooked and drained use canned (rinsed well) or freshly cooked beans
  • ½ cup red bell pepper, finely chopped adds crunch and color
  • ½ cup red onion, finely diced soak in cold water for 10 minutes to mellow its sharpness, if desired
  • ¼ cup fresh cilantro, chopped flat-leaf parsley may substitute if desired
  • 1 whole lime, juiced use fresh lime juice for the best flavor
  • 2 tablespoons extra virgin olive oil cold-pressed preferred
  • ½ teaspoon kosher salt to taste
  • ¼ teaspoon freshly ground black pepper

Instructions
 

  • Begin by preparing your produce. Dice the mango into small, even cubes—about 1/2 inch each. Finely chop the bell pepper and red onion.
  • If using canned black beans, rinse and drain thoroughly to remove excess sodium and bean liquor. Let drain completely to avoid watering down the salad.
  • In a large mixing bowl, combine the diced mango, black beans, red bell pepper, red onion, and chopped cilantro.
  • In a small bowl or directly over the salad, squeeze fresh lime juice. Add olive oil, salt, and black pepper. Toss gently with a wooden spoon or salad tongs until everything is well coated.
  • Let the salad rest for 5–10 minutes at room temperature before serving. This allows the flavors to meld beautifully.

Notes

  • For a spicier version, finely dice a fresh chili (like red Fresno or serrano) and add to the mix.
  • Swap cilantro with fresh mint for a refreshing twist.
  • If prepping ahead, keep mangoes separate until just before serving to maintain their brightness.

Nutrition

Calories: 210kcalCarbohydrates: 31gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 294mgPotassium: 443mgFiber: 8gSugar: 13gVitamin A: 1548IUVitamin C: 56mgCalcium: 34mgIron: 2mg
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