Caribbean-Style Mango and Black Bean Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant salad combining sweet mango, hearty black beans, and a zesty citrus dressing for a refreshing Caribbean-inspired side. This Caribbean-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs ripe mango, canned 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 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.

Prep: 15 min Serves 4 Caribbean cuisine 180 cal/serving

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Ingredients

1 medium, peeled and diced ripe mango
1 cup, drained and rinsed canned black beans
1 small, diced red bell pepper
1/4 cup, finely chopped red onion
1/4 cup, chopped fresh cilantro
3 tbsp, fresh lime juice
2 tbsp, fresh orange juice
2 tbsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a large bowl, combine 1 diced ripe mango, 1 cup drained and rinsed canned black beans, 1 small 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 fresh orange juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well blended and slightly emulsified.
Step 3: Pour the citrus vinaigrette over the mango and bean mixture and toss gently until all ingredients are coated. Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.