Save This vibrant Mango Salsa Black Bean Bowl is my go-to when I want something quick but still full of flavor and freshness. Each bite bursts with sweet mango, creamy avocado, crisp veggies, and savory spiced beans over your choice of grains. Great for busy nights or meal prep, this bowl always leaves me feeling energized and satisfied.
I remember the first time I made this on a hectic weekday evening with whatever I had left in the fridge and pantry. It looked so cheerful and my family immediately asked for it again the next night.
Ingredients
- Ripe mango: diced for juicy tropical sweetness pick one slightly soft to the touch with fragrant skin
- Red onion: finely chopped brings sharp bite and color
- Jalapeño: seeded and minced adds a gentle heat or keep seeds for a spicier kick
- Fresh cilantro: chopped introduces herby brightness and a pop of green
- Lime juice: ties everything together with citrusy zip always use fresh for best fragrance
- Sea salt: delicately boosts all the flavors in the salsa
- Canned black beans: drained and rinsed deliver hearty plant protein and fiber choose BPA free cans if possible
- Olive oil: for sautéing the garlic and blooming the spices a good extra virgin variety adds richness
- Fresh garlic: mince for a savory base and deeper bean flavor
- Ground cumin: brings earthy, warm undertones opt for freshly ground for maximum aroma
- Chili powder: layers in subtle smoky warmth
- Salt and black pepper: help the beans shine taste and adjust as you like
- Cooked brown rice or quinoa: for the base either works but quinoa adds nuttiness or use whatever grain you love
- Cherry tomatoes: halved supply juicy acidity and bright color pick firm, glossy ones
- Cucumber: diced gives fresh crunch and cooling balance
- Avocado: sliced or diced delivers creamy richness and healthy fats look for one that yields gently to pressure
- Radishes: thinly sliced for peppery crunch and extra vibrancy
- Extra lime wedges: for serving so everyone can add zesty brightness to taste
Instructions
- Prepare the Mango Salsa:
- Dice a ripe mango, finely chop red onion, and mince jalapeño after removing seeds for less heat. Chop fresh cilantro any stems add flavor too. Combine everything in a medium bowl with the juices from one lime and a sprinkle of sea salt. Use a spoon to gently toss and blend the salsa, then let it sit for 8 to 10 minutes so the flavors can meld.
- Cook the Black Beans:
- Warm a teaspoon of olive oil over medium heat in a large skillet. Add minced garlic to the pan and sauté for about a minute until fragrant but not brown. Add drained and rinsed black beans along with cumin, chili powder, salt, and pepper. Stir together and cook for three to four minutes until the beans are well heated and coated in spices. If you want them softer, mash some gently with a wooden spoon as they cook.
- Assemble the Bowl Base:
- Spoon about half a cup of cooked rice or quinoa into the bottom of four serving bowls. Fluff the grains with a fork before serving so they are light and steamy, not clumpy.
- Add Fresh Veggies and Mango Salsa:
- Top your grain base with a generous scoop of savory black beans in each bowl. Follow by arranging spoonfuls of mango salsa, cherry tomato halves, diced cucumber, creamy avocado slices, and radish rounds around the bowl for colorful appeal.
- Finish and Serve:
- Garnish each bowl with extra wedges of lime. Serve right away so the flavors and textures are at their peak. Invite everyone to squeeze fresh lime over their own bowl for a personal citrus boost.
Save The mango is truly the star of this dish. I never get tired of how its sweetness balances out the acidity and spice. My kids always sneak bites of the salsa while I am finishing the bowls. It is a playful way to get more fruit and veggies on the table.
Ingredient Substitutions
If you do not have black beans you can swap in pinto beans or chickpeas for a different texture and flavor. For the grain base, white rice or even cauliflower rice works well. If jalapeño is not your style try using a sweet bell pepper for more crunch and less heat. When mangos are out of season try diced pineapple or peaches for a tangy twist.
Storage Tips
Store leftover components separately in airtight containers in the refrigerator for up to three days. The black beans can be reheated in a skillet or microwave. Mango salsa is best enjoyed within a day for peak freshness. Assemble just before serving so everything remains crisp and vibrant.
Serving Suggestions
These bowls shine on their own but try adding shredded red cabbage, toasted pepitas, or a sprinkle of cotija cheese if you are not keeping it vegan. For a protein boost, toss in grilled tofu or tempeh. They pair really well with a cold sparkling beverage or your favorite crisp white wine.
Cultural and Seasonal Context
This bowl is inspired by Mexican flavors with a tropical spin. Mango salsa is common along the coasts where tropical fruit and fresh herbs shine. In summer, this recipe is extra refreshing especially if you chill the mango salsa for a few minutes before serving. When the weather cools, swap in roasted squash or sweet potato for an autumnal version.
Save Enjoy the freshness and color of these bowls with every spoonful. Let everyone build their own for extra fun and delicious results.
Recipe Guide
- → Can I use canned black beans for this bowl?
Yes, drained and rinsed canned black beans work well and save time while offering great flavor and nutrition.
- → What other grains can I substitute for brown rice?
Quinoa, cauliflower rice, or even farro can replace brown rice depending on your preference or dietary needs.
- → Is this bowl suitable for meal prep?
Absolutely. Prepare all components ahead and store separately. Assemble just before eating to maintain freshness.
- → How can I add extra protein?
Grilled chicken, shrimp, or baked tofu are delicious protein additions to pair with the other ingredients.
- → Are there other topping suggestions?
Try shredded red cabbage, toasted pepitas, extra herbs, or swap avocado for another creamy element.
- → How spicy is the mango salsa?
The heat level depends on the jalapeño. Remove seeds for milder salsa or add more for an extra kick.