Black Bean, Mango and Tomato Salad

Total Time
Prep 18 mins
Cook 0 mins

A great side dish from W.W.

Ingredients Nutrition


  1. In a large bowl, mash 1/4 cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt.
  2. Add remaining diced mango, beans, tomato, onion, mint and jalapeno to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1/2 cup per serving.
  3. *Make sure your mango is ripe enough that you can mash some of it with a fork (as per the instructions above).


Most Helpful

I love this recipe. It's delicious and fresh. I use it as a salsa and also a topping for grilled salmon. The mango makes this recipe! Thanks for sharing

Golden Sunflower June 13, 2010

This is my favorite WW recipe. In fact, I just made a batch an hour ago. I use my Pampered Chef food chopper to mash the mango (it is much easier than using a fork). Also, I prefer the cilantro over the mint. Let it chill for at least 2 hours before serving. It lets the flavors meld.

SJC25 August 09, 2007

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