Caribbean-Spiced Mango and Black Bean Salad
A vibrant, refreshing salad combining sweet mango, hearty black beans, and a zesty lime dressing with Caribbean spices. This caribbean-inspired salads (vegetarian, gluten free) ready in about 15 minutes pairs rinsed and drained canned black beans, medium, diced red bell pepper, finely chopped red onion 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 180 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, peeled and diced (about 1 1/2 cups) ripe mango
- 1 cup, rinsed and drained canned black beans
- 1 medium, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 1 1/2 cups diced ripe mango, 1 cup rinsed and drained canned black beans, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp ground allspice, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
- Step 3: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Step 4: Let the salad sit at room temperature for 10 minutes to allow the flavors to meld before serving chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Caribbean-Spiced Mango and Black Bean Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caribbean-Spiced Mango and Black Bean Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced red bell pepper from drying out.
Can I substitute ingredients in Caribbean-Spiced Mango and Black Bean Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caribbean-Spiced Mango and Black Bean Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Caribbean-Spiced Mango and Black Bean Salad vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Half-Sweet Caribbean Mango and Black Bean Salad
Caribbean-Inspired Black Bean and Mango Salad with Cilantro Lime Dressing
Caribbean Mango and Black Bean Salad with Lime Dressing
Playful Caribbean Mango Black Bean Salad
Tex-Mex Black Bean and Corn Salad with Cilantro-Lime Dressing
Corn and Black Bean Salad with Cilantro Lime Vinaigrette
