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Salads, Appetizers, Gluten-Free, Vegetarian, Quick & Easy, Side Dish, Beans, Summer
Course Appetizer, Quick & Easy, Salads, Side Dishes
Servings 4 -6 Servings
Cuisine Mexican
Diet Gluten Free, Vegetarian


  • 2 -15 oz cans of black beans rinsed and drained
  • 1 red bell pepper chopped
  • 1 cup of fresh mango chopped
  • ½ cup of red onion chopped
  • ½-1 medium jalapeno seeded and finely chopped
  • 1/2 c cilantro leaves chopped
  • Zest of 1 lime
  • 2 Tablespoons of lime juice
  • 2 Tablespoons of olive oil
  • ½ teaspoon of cumin
  • ½ teaspoon of chili powder
  • ½ teaspoon of salt


  • Combine beans, bell pepper, mango, red onion, jalapeno and cilantro in a medium size bowl and mix together. 
  • In a small bowl, whisk together lime zest, lime juice, olive oil, cumin, chili powder,  and salt.  Pour over bean mixture.
  • Taste and adjust seasonings - you may need to add more lime juice or salt.
  • Place in the refrigerator until ready to serve.  This salad just gets better with time so definitely can prep ahead. 
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