Caribbean-Inspired Black Bean and Mango Salad with Cilantro Lime Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A fresh and colorful salad combining black beans, ripe mango, and crisp veggies tossed in a zesty cilantro lime dressing for a light yet satisfying side. This Caribbean-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs canned black beans, ripe mango, 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 220 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 can (15 oz), drained and rinsed canned black beans
• 1 large, peeled and diced into 1/2-inch pieces ripe mango
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1/4 cup, finely chopped red onion
• 1/2 cup, chopped fresh cilantro leaves
• 3 tbsp (about 2 limes) fresh lime juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 large diced mango, 1 diced red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup chopped fresh cilantro leaves.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified and fragrant.
3. Step 3: Pour the cilantro lime dressing over the salad, tossing gently to combine all ingredients evenly. Chill for 20 minutes before serving to let flavors meld.