This zippy mango, avocado and black bean salad with fresh Mexican flavours is perfect as a side salad or light lunch. Also known as guacamole mango salad, this easy salad is dressed in a lime, cilantro and jalapeno dressing.
It is vegan, gluten-free, and a free-from lettuce salad!
Soft black beans, buttery avocado, juicy mango, charred sweetcorn and cherry tomatoes are tossed in a tangy lime, coriander and jalapeno dressing. It truly is the perfect blend of sweet and savoury.
Just hearing mango, avocado and black bean together makes me do a happy dance! I just love the incredible Mexican flavours that the combination of these flavours brings.
Salads that are packed with plenty of fresh vegetables are best enjoyed in the summer. Thanks to minimal cooking required, you can have delicious salads prepared within minutes.
Avocado is so versatile and I love to use it in plenty of savoury recipes such as Air fryer Avocado Fries . It also goes so good in this Avocado Gelato .
Black beans, or black turtle beans, are popular in Latin American cuisine. They are native to the Americas, but have been introduced around the world.
Black beans are often on our menu or incorporated into our dishes, like Sweet Potatoes and Black Beans Quesadilla or these unique Espresso Black beans Tacos .
Mangoes are versatile, so good in desserts equally good in savoury dishes too. In our house, no summer goes without enjoying this Gelatin-free Mango Panna cotta and Mango and Chilli Hummus .
Use leftover mango to make this Mango Mocktail that is ready in 5 minutes!
Ingredients for Mango Black Bean salad
Full ingredients with measurements are available in the recipe card below at the end of this post
Black beans – this salad requires cooked black beans that are tender yet firm but not mushy. I have cooked black beans in my Instant Pot in large batch. you can use canned black beans if you wish.
Mango – use ripe yet still firm mangoes so they cut easily and holds their shape. Mushy mangoes will turn into a pulp when you try to cut them. As an alternative you could use pineapple chunks if you do not have any mango.
Avocado – ripe yet firm avocados are best for salads and when you want to cut them into cubes.
Cherry tomatoes – adds texture, flavours and colour to the salad
Corn – Fresh husked corns, most of supermarkets keep them, also available in the market too. Also trimmed corns are available in the package too.
Ingredients for Lime, Jalapeno and Cilantro Salad dressing
Lime – use fresh where possible
Cilantro or coriander – use fresh and the greenest cilantro leaves.
Jalapeño – use fresh if available, but bottled ones are good too. The jalapeno should be finely chopped
Olive oil – I prefer extra virgin olive oil.
Lime zest – adds refreshing flavours and oil from the zest.
Maple or agave – to sweeten, particularly if the mango you have picked isn’t so sweet
Salt
Black pepper
How to cook Instant Pot black beans
Pressure cooking your own black beans from dried beans is efficient and saves money.
I like to cook the beans in big batches and freeze in small portions to use in recipes such as this one.
I have found that 1:3 bean to water ratio is best.
For black beans that have not been soaked – pressure cook on 25 minutes HIGH PRESSURE – natural pressure release
For pre-soaked beans (beans that are soaked overnight) – pressure cook on HIGH for 6-8 minutes – natural pressure release
Variations
Feel free to sub mango with peaches, nectarine or even pineapple. You can also substitute black beans with red kidney beans or even white beans.
Add chopped red pepper, baby spinach, shredded red or white cabbage, spring/green onion, cucumber, lettuce or red onions. Really easy to use up what’s in your fridge.
You can add fresh finely chopped garlic or garlic granules/powder in the dressing.
Skip sweet corn to make black beans salad recipe without corn.
Add cooked quinoa or brown rice for a healthy and filling lunch.
How to make Black bean and Corn salad
Full printable recipe in recipe card below.
We start by grilling the corn without the husk, so you can get lots of char on the corn. If for any reason you’re not firing up the grill/bbq, use the stove or air fryer to char the corn.
Heat grill on medium to high heat. Grill ears of corn (without husk) for 6-8 minutes, turning few times so they char all over evenly. Sometimes I use Air fryer Corn on the Cob too.
Once done keep it aside to cool, meanwhile prepare the other ingredients.
Prepare the salad dressing by mixing/whisking all the ingredients in a small bowl or jug.
Cut/slice those ingredients first which are not going to oxidize like tomatoes.
Remove from grill and slice kernels off from the cob into a large bowl. Then add remaining salad ingredients, mango, tomato, avocado and black beans.
Gently mix then pour over salad, mix and enjoy straight away or cover and keep in the refrigerator to chill about an hour and develop flavours.
Serving Suggestion
I love this salad as it is but it goes great served with tacos, tortilla chips or even a bowl of chilli as a “salsa”.
It is great to lay out during a BBQ (BBQ corn anyone?) or at picnics.
Other salad recipes
Best Pesto Potato Salad (Instant Pot)
Instant Pot Greek Potato Salad (vegan)
Chickpea Salad with Creamy Avocado Dressing
Instant Pot DIY Mediterranean Orzo Pasta Salad
Watermelon and Dill Salad with Tahini Dressing
Fresh Watermelon Mojito Salad
Grilled Sweetcorn, Nectarine and Beans Salad
Kachumber Salad
Indian Onion Salad
White Bean Panzanella
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Mango, Avocado and Black Bean Salad with Cilantro Lime Dressing
Equipment
- 1 Chopping board
- 1 Sharp knife
Ingredients
Salad
- 2 cup Mango
- 2 cup Black Beans
- 1 cup Avocado
- 1 cup Cherry tomatoes
- 1 cup corn grilled
- ¼ cup coriander
- 1 lime
Dressing
- ¼ olive oil extra virgin
- 4 tablespoon lime juice
- 2 tablespoon Jalapeño finely chopped
- 2 tablespoon Agave
- ⅛ cup cilantro chopped
- salt
- ½ tablespoon lime zest
Instructions
- Whisk together the ingredients for the salad dressing 1/4 olive oil, 4 tablespoon lime juice, 2 tablespoon Jalapeño, 2 tablespoon Agave, 1/8 cup cilantro, 1/2 tablespoon lime zest, salt
- Add cut mangoes, avocados, tomatoes and grilled sweetcorn kernels in a big mixing bowl. 2 cup Mango, 1 cup Avocado, 1 cup Cherry tomatoes, 1 cup corn
- Toss in the cooked black beans. 2 cup Black Beans
- Pour over the dressing and garnish the salad with coriander and lime wedges 1/4 cup coriander, 1 lime
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mango, Avocado and Black Bean Salad with Cilantro Lime Dressing
Equipment
- 1 Chopping board
- 1 Sharp knife
Ingredients
Salad
- 2 cup Mango
- 2 cup Black Beans
- 1 cup Avocado
- 1 cup Cherry tomatoes
- 1 cup corn grilled
- ¼ cup coriander
- 1 lime
Dressing
- ¼ olive oil extra virgin
- 4 tablespoon lime juice
- 2 tablespoon Jalapeño finely chopped
- 2 tablespoon Agave
- ⅛ cup cilantro chopped
- salt
- ½ tablespoon lime zest
Instructions
- Whisk together the ingredients for the salad dressing 1/4 olive oil, 4 tablespoon lime juice, 2 tablespoon Jalapeño, 2 tablespoon Agave, 1/8 cup cilantro, 1/2 tablespoon lime zest, salt
- Add cut mangoes, avocados, tomatoes and grilled sweetcorn kernels in a big mixing bowl. 2 cup Mango, 1 cup Avocado, 1 cup Cherry tomatoes, 1 cup corn
- Toss in the cooked black beans. 2 cup Black Beans
- Pour over the dressing and garnish the salad with coriander and lime wedges 1/4 cup coriander, 1 lime
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These Mexican cheesy air fryer potatoes are flavoured with taco seasoning and cheddar cheese. Thanks to cheesy foil potato packs , this easy side dish with only 3 ingredients will be ready within minutes with the convenience and ease of no clean up.
In this recipe, the potatoes are coated with taco seasoning, and topped with cheese at the last minute so the cheese is gooey and melted all over the potatoes.
If you’re looking for the best way to cook potatoes in the air fryer without a big washing up job, then this recipe is just for you.
The cheese melted perfectly, the potatoes were soft and best of all – no clean up!
The beauty of cooking potatoes in foil packets is that if someone wants a different recipe, you can easily prepare two different types side by side! Change up the foil fillings for different taste buds.
As the weather has been so hot lately, or more specifically hitting 40C in the UK, turning on the oven is unimaginable. Our air fryer has been a handy way to cook small portions without heating up the whole house.
Thanks to air fryer cooking, the potatoes are deliciously soft in the inside but have crisped up just enough on the outside. For same reason we love air fryer diced potatoes
Ingredients for Mexican cheesy foil potatoes
Full ingredients with measurements are available in the recipe card below at the end of this post
Potatoes – I used red potatoes but you can use all-purpose potatoes also. Use Yukon gold if you live in the US. Floury potatoes are also great as the cooked potatoes will be fluffy inside and crispy on the outside. You can use approximately one medium to large potato per person
Taco seasoning – this is what provides the punchy flavours! You can use store bought taco seasoning which is easily available in most supermarkets. Saying that, it takes less than 5 minutes to make your own at home.
Oil – I used olive oil but you can also use sunflower or vegetable oil
Cheese – I have made this recipe with both plain cheddar and spicy tex-mex flavoured cheddar. You can use any cheese to your fancy that melts well.
Optional – to garnish –
fresh herbs such as fresh oregano, or thyme or parsley
Add some fresh veggies such as bell peppers which go great with Mexican flavours!
Additional toppings:
Top with fresh tomato salsa, sour cream, avocado and green onions for the ultimate loaded cheesy potatoes !
How to make cheesy potato foil packs in the air fryer
Full printable recipe in recipe card below.
The recipe is simple and only requires a few steps.
Cut potatoes into large cubes or half if using new potatoes. I did not peel potatoes as the skin has nutritional value and I think it tastes great! However, you can peel if you want.
Mix taco seasoning and oil together in a bowl.
Toss the cut potatoes into the bowl and coat evenly with the oil mixture.
Preheat the Air Fryer. (Some air fryers have the preheat function built in when starting up the air fryer, some don’t and you have to manually select pre-heat first)
Layer a large piece of foil into the air fryer basket. Add the potatoes to the foil and fold the corners of the foil over so that the oil does not spill over.
I did not completely cover the potatoes with foil, but you can if you want.
Air fry on400 Fahrenheit for 12-15 minutes.
When the potatoes are fork tender, sprinkle over grated cheese and close the air fryer basket again.
The remaining heat will melt the cheese without browning it.
Sprinkle fresh herbs if you like.
Serve warm.
Grilled Cheesy Potato Foil Packs
These cheesy potato foil packs are perfect side dish for cookout and BBQs. Whilst your BBQ is nice and hot make these foil packs on the side.
Toss cut potatoes with seasoning and oil, make sure all the potatoes are well coated.
Light spray the foil squares.
Place 1/2 cup of potatoes on the centre of foil.
Fold foil and seal ends.
Place on BBQ grill (seam side down) for 10-12 minutes.
Turn pack over and cook again for 10-12 minutes.
Remove packets from the grill using a sturdy kitchen tong and carefully open.
Sprinkle some cheese on cooked potatoes and seal the pack again.
Put the foil packs on the grill and cook further for 2-3 minutes.
Serve as an appetiser along with spicy Tandoori Cassava .
Pro Tips for Air fryer Potatoes
- Ensure the potatoes are dry before adding to the oil – the water will cause steam to develop in the air fryer and will prevent the potatoes from becoming crispy
- If you have extra time, soak the potatoes first in cold water before roasting. This removes extra starch ensuring the potatoes are extra crispy once cooked. Remember to dry them before roasting.
- If using spray cooking oil, ensure the cooking oil is propellant free as this can damage air fryers
- Don’t want to add any cheese at all? don’t add, it still tastes so delicious.
Serving Suggestion
Cheesy potatoes are delicious served warm alongside salads or dips.
This Mango, Avocado, Corn and Black Bean Salad is a great Mexican side salad for these potatoes.
Another option is this Chickpea Salad with Creamy Avocado Dressing – the legumes from this salad and the carb from the potatoes balance each other out
Other Air Fryer Recipes
Easy Vegan Avocado Fries
Indian Masala Fries
Chilli Cheese and Pineapple Puffs
Air fryer Peanuts
Banana/Plantain Chips
Air fryer Toasted Ravioli (No egg-Vegan)
Salt and Pepper Halloumi Fries
Air fryer Indian Potatoes
Breaded Mushrooms in Air Fryer
Air fryer Baked Potatoes after Microwaving
Air Fryer Desserts Recipes
Salted Caramel Baklava
Grilled Pineapple
Funfetti Eggless Cookies (Nankhatai)
Apple Ring Donut/Doughnut
Vegan Burnt Basque Cheesecake
Eggless White Chocolate and Yogurt Mille Feuille
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Air Fryer Cheesy Potatoes (Mexican Flavours)
Equipment
- 1 Air fryer
- 1 Big bowl
- 1 Spatula
- 1 foil or parchment paper (for air fryer only)
- 1 kitchen tong
Ingredients
- 1 lb potatoes 448 grams
- 2 tablespoon taco seasoning
- 3 tablespoon oil
- ¼ cup cheddar cheese grated
- 1 tablespoon Fresh herbs optional
- salt
Instructions
- Wash the potatoes, then cut in to big cubes (if potatoes are big) or quarter them. 1 lb potatoes
- In a bowl mix taco seasoning, salt and oil. 2 tablespoon taco seasoning, 3 tablespoon oil, salt
- Add the potatoes and toss them.
- Lay the piece of foil in the air fryer basket.
- Arrange the potatoes over in single layer.
- Air fry the potatoes at 400F/204C for 12-15 minutes or until cooked and crispy.
- Sprinkle cheese on top and place the basket in the air fryer, but do not cook. 1/4 cup cheddar cheese
- The cheese will melt itself in hot air fryer.
- Remove the basket, sprinkle herbs and serve warm with mains. 1 tablespoon Fresh herbs
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
