Caribbean-Style Mango and Black Bean Salad with Citrus Vinaigrette
A vibrant salad combining sweet mango, hearty black beans, and a zesty citrus dressing for a refreshing Caribbean-inspired side. This caribbean-inspired salads (vegan, gluten free) ready in about 15 minutes pairs medium, peeled and diced ripe mango, drained and rinsed canned black beans, small, diced 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Caribbean-Style Mango and Black Bean Salad with Citrus Vinaigrette 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-Style Mango and Black Bean Salad with Citrus Vinaigrette?
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 small, diced red bell pepper from drying out.
Can I substitute ingredients in Caribbean-Style Mango and Black Bean Salad with Citrus Vinaigrette?
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-Style Mango and Black Bean Salad with Citrus Vinaigrette 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-Style Mango and Black Bean Salad with Citrus Vinaigrette vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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