Shrimp, Mango, Avocado, Black Bean Salad with Chile-Lime Dressing

Mango, Avocado & Black Bean Salad with Shrimp

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  • 1 lb. shrimp, cleaned, shells removed
  • 2 cans black beans, rinsed and drained
  • 1 bag frozen mango chunks, defrosted and drained or 2 fresh mangos, cut up
  • 2 avocados, cut in bite sized chunks and tossed with 1 Tbls. lime juice to prevent browning
  • 2 scallions, sliced
  • 1/2 C. chopped fresh mint, or cilantro, or combination of both

For the Dressing:

  • 1 Lime, juiced
  • 2 tsp. white balsamic vinegar
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chile powder
  • salt to taste
  • 4 Tbls. olive oil


  1. Preheat oven to 425 degrees. Place shrimp on baking sheet. Toss with 1 tablespoon olive oil, a little salt & pepper and sprinkle of garlic powder. Roast shrimp in oven for about 6 minutes, until shrimp is pink. Be careful not to overcook shrimp or it will become tough.  Set aside and let shrimp cool.
  2. In small bowl, whisk together the dressing ingredients and set aside.
  3. Add shrimp, beans, mango, avocado, scallions and mint/cilantro to bowl. Gently stir to combine ingredients (be careful that you don’t mix too hard or the avocado will get mushy).  Alternatively, serve shrimp on the side.
  4. Add dressing to salad and gently stir to combine. Refrigerate until ready to serve.


Select avocados that are a bit on the firm side to prevent them from getting too mushy in the salad.

If you have fresh mango available, by all means use fresh! I had a bag of frozen mango chunks in the freezer and wanted to use them up so I just used that instead.

You could also grill the shrimp outside on the bbq or in a grill pan instead of roasting them in the oven.