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!

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 delicious 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.

Black beans are often on our menu or incorporated into our dishes, like Sweet Potatoes and Black Beans Quesadilla or these unique Espresso Black beans Tacos.

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!

Ingredients for Mango Black Bean salad

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

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.

Serving Suggestion

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.

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!

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