Caribbean Mango Black Bean Salad

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A vibrant, fun-to-eat Caribbean salad featuring sweet mango, creamy black beans, and a zesty lime dressing perfect for a light meal or side. This Caribbean-inspired salad recipe (vegan), 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 into 1/2-inch cubes ripe mango
• 1 can (15 oz), drained and rinsed black beans
• 1 medium, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 3 tbsp, fresh squeezed lime juice
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large mixing bowl, combine 1 large diced ripe mango, 1 can (15 oz) drained and rinsed black beans, 1 medium 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 fresh lime juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the mango and black bean mixture and toss gently to combine all ingredients evenly.
4. Step 4: Let the salad sit at room temperature for 10 minutes to allow flavors to meld before serving chilled or at room temperature.