Photo of Black bean, mango and tomato salad by WW

Black bean, mango and tomato salad

Points® value
Total Time
18 min
18 min
0 min
Mashed mango lends creaminess to this refreshing summer salad. It's a fabulous topping for grilled chicken, pork, or shrimp. To dice a whole mango, stand the fruit upright on a work surface so that them stem end faces up. Cut straight down about an inch to one side of the stem, grazing one side of the fibrous pit. Repeat on the other side of the fruit. Cradle the cut side of each half in your palm, skin-side toward palm, and then cut the flesh in a cross-hatch pattern without going all the way through the peel. Invert the mango half with your thumbs so that the cubes of fruit stand up. Simply slip your knife between the base of the fruit and the skin to detach the cubes of diced fruit.



1 large, diced, divided* (about 1 3/4 cups)

Fresh lime juice

3 Tbsp


3 Tbsp

Olive oil

2 Tbsp

Ground cumin

½ tsp

Table salt

½ tsp

Canned black beans

15 oz, drained and rinsed


1 cup(s), diced


½ cup(s), chopped, sweet, diced

Peppermint leaves

¼ cup(s), or cilantro, fresh, cut into thin slivers

Pickled jalapeno peppers

1 Tbsp, or fresh, minced (if using fresh, do not touch seeds with bare hands)


  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.


*Make sure your mango is ripe enough that you can mash some of it with a fork (as per the instructions above).