clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cindy’s Brilliant Bean Salad

  • Author: Meagan


We were lucky to be invited to Cindy’s last dinner party and EVERYTHING she made I now have the recipes for and will most definitely make myself, as soon as it’s fitting.  This bean salad was first, it’s a huge recipe and will easily feed 8 or so  – feel free to size it up or down depending on what you need – enjoy!



3 cans (19 oz/540 mL) black beans, rinsed and well drained

2 cans (12 oz/341 mL) kernel corn, well drained

2 large, ripe mangoes – peeled and chopped – or, 2 cans (15 oz/400 mL), well drained and chopped (I’ve even used frozen mango, thawed and cubed into smaller pieces)

3 good-sized avocados, peeled and chopped

2 large tomatoes, chopped

1 large white onion, chopped, rinsed with hot water and well drained

1 bunch fresh cilantro, chopped – about 2 cups

12 T. mayonnaise

juice from 5 or 6 fresh limes

salt and pepper to taste


Combine all ingredients in a large (preferably clear, bowl) and serve.  I mixed mine up a couple of hours ahead to get it nice and chilled, but room temperature is just fine.  Everyone you serve it to will want the recipe!

  • Category: Beans, Corn, Salad


From Meagan's Kitchen

One Comment

  • auntie jino says:

    I cannot get black beans where I live. Any suggestions of a suitable alternative? Looks scrummy! x

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.