Mango Black Bean Salad

 Introduction

This colorful salad blends the sweetness of ripe mango with hearty black beans and crisp vegetables. A citrusy dressing with red wine vinegar, lemon, and orange zest makes it refreshing and tangy, while red chili flakes add a gentle kick.

Ingredients

Salad Base

• Black beans (cooked or canned, drained and rinsed) – 2 cups

• Ripe mango (peeled and diced) – 1 cup

• Red bell pepper (chopped) – 1 cup

• Cucumber (chopped) – 1 cup

• Green onion (chopped) – ½ cup

• Tomatoes (chopped) – 1 cup

• Corn kernels (optional, cooked or canned) – ½ cup

• Salt – ½ tsp (adjust to taste)

• Red chili flakes – ½ tsp (adjust to spice preference)

Dressing

• Olive oil – 3 tbsp

• Red wine vinegar – 2 tbsp

• Zest of 1 lemon

• Juice of 1 fresh lemon

• Zest of 1 orange

• Juice of 1 fresh orange

Method

1. Prepare the base:

   • In a large mixing bowl, combine black beans, diced mango, bell pepper, cucumber, green onion, tomatoes, corn (if using), salt, and red chili flakes.

2. Make the dressing:

   • In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon zest, lemon juice, orange zest, orange juice, honey/maple syrup, garlic, and black pepper until smooth and emulsified.

3. Combine:

   • Pour the dressing over the bean and mango mixture.

   • Toss gently to coat all ingredients evenly.

4. Serve:

   • Chill for 15–20 minutes to let flavors meld.

   • Serve cold as a refreshing salad or side dish.

✅ This updated version is tangy, slightly sweet, and has a spicy edge from chili flakes.