Caribbean-Style Black Bean and Mango Salad

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A vibrant and refreshing salad combining sweet mango, black beans, and zesty lime dressing, perfect as a light meal or side dish. This Caribbean recipe (vegan, gluten free), ready in about 15 minutes, pairs black beans, cooked or canned, ripe mango, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 black beans, cooked or canned
• 1 large ripe mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large mixing bowl, combine 1 can (15 oz) drained and rinsed black beans with 1 large diced ripe mango, 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 ground cumin, 1 tsp salt, and 1/4 tsp black pepper until well emulsified.
3. Step 3: Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving.