I love a salad that feels like a dip, so I am officially declaring this the summer of scoopable salads. What better way to start than with this Mango, Corn, and Black Bean Salad. Perfect for making in bulk to eat on its own, shovel with chips, or top with protein of your choice. Easily customizable and so delicious, you can swap ingredients in and out for a new variation each time you make it. The key is in the uniform bite size pieces, but not to worry, if you hate chopping, you can buy pre-chopped veggies to save time! This recipe is featured in week 1 of the June Meal Prep Plan.

large bowl of mango corn and black bean salad topped with two liime wedges

meal prep container with mango corn and black bean salad with a fork and lime wedge and tortilla chip

overhead shop of ingredients including mango, corn, black beans, red peppers, green onions, jalapeno, avocado, spices, feta, and cilantro

Mango, Corn, and Black Bean Salad ingredient notes:

Mango: I love adding fresh fruit to a scoopable salad for just that touch of sweetness in every bite. You can also use pineapple, or peaches here for a different variation. Pro tip: cut either side of your mango length wise in a C shape, avoiding the pit. Then cut a checkered pattern into the fruit side of each half, slicing all the way down just to the skin. Flip the halves inside out to reveal your cubed mango, and cut off your perfect bite-sized pieces.

Corn: If you don’t have access to fresh corn on the cob, canned or frozen works just fine! If you’re feeling extra, you can also char your corn on the grill before slicing for a smoky flavor. If using canned corn, just be sure to rinse and dry well before adding to the salad to avoid over-sogginess.

Black beans: Black beans are a great source of fiber and protein! To up to protein from about 15g per serving to about 22g per serving, double the black beans! You can also add a can of cannellini beans or chickpeas instead.

Feta: I love to use feta for its tangy, creamy texture, however you could also use a goat cheese or cotija cheese here. Or leave out for a dairy-free option!

Spice mixture: This recipe uses a mix of cumin, garlic powder, chili powder, and salt to achieve that fiery roasted flavor. If you’re making this while traveling or are in a pinch, you can also use your favorite taco seasoning blend.

spices mixed with oil in bowl being whisked

meal prep container with salad, lime wedge, and tortilla chip

Mango, Corn, and Black Bean Salad

Recipe by Jenn Lueke

0.0 from 0 votes

Servings

–

servings

Prep time

minutes

Chill time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

3 tablespoons olive oil
juice of 2 limes
1 tablespoon raw honey
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt, additional to taste
1/2 teaspoon chili powder
2 1/2 cups corn (cut from about 3 ears or 16 ounces frozen)
15 -ounce can black beans, drained and rinsed*
1 red bell pepper, cored and small-diced
1 jalapeño pepper, seeded and small-diced (optional)
1 ripe avocado, pitted and small-diced*
1 ripe mango, pitted and small-diced
4 to 6 green onions, small-diced
3/4 cup crumbled feta
1/4 cup finely chopped cilantro leaves

Directions

Add the olive oil, lime juice, honey, cumin, garlic powder, salt, and chili powder to a large mixing bowl and whisk to combine.
Add the corn, black beans, bell pepper, jalapeño pepper (if using), avocado, mango, and green onion to the bowl and toss to evenly combine. Add the feta and cilantro and gently toss again to mix.
Chill in the refrigerator until serving, at least 30 minutes for best results, and up to four days in a sealed container.

Notes

Store it: Refrigerate in a sealed container for up to 4 days.
Note: To up to protein from about 15g per serving to about 22g per serving, double the black beans! You can also add a can of cannellini beans or chickpeas instead.
Note: If prepping ahead, I recommend leaving out the avocado and then adding it right before serving.
Serve with tortilla chips, a lime wedge, over rice, or with a protein of your choice like grilled chicken or salmon. I love adding mine on top of my taco stuffed sweet potatoes!