Bright Caribbean Mango Black Bean Salad

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A vibrant, refreshing salad combining sweet mango with hearty black beans and zesty lime for a quick, fun side or light meal. This Caribbean-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs ripe mango, black beans, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large, diced ripe mango
• 1 can (15 oz), drained and rinsed black beans
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cumin powder

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Instructions

1. Step 1: In a large bowl, combine 1 diced large ripe mango, 1 can (15 oz) drained and rinsed black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cumin powder until well emulsified.
3. Step 3: Pour the dressing over the mango and bean mixture, gently toss to combine, and refrigerate for 15 minutes before serving to allow flavors to meld.