Caribbean-Style Mango and Black Bean Salad with Lime Vinaigrette

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A vibrant, fresh Caribbean salad combining sweet mango, hearty black beans, and crisp vegetables tossed in a zesty lime vinaigrette. This Caribbean-inspired salad recipe (vegan), ready in about 15 minutes, pairs ripe mango, diced, canned black beans, drained and rinsed, red bell pepper, diced 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 ripe mango, diced
• 1 1/2 cups canned black beans, drained and rinsed
• 1 medium red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup fresh cilantro, chopped
• 3 tbsp fresh lime juice
• 2 tbsp extra virgin olive oil
• 1 tsp honey
• 3/4 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1 small jalapeño, seeded and minced (optional)

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Instructions

1. Step 1: In a large bowl, combine 1 large diced ripe mango, 1 1/2 cups drained black beans, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1 tsp honey, 3/4 tsp sea salt, 1/2 tsp freshly ground black pepper, and 1 small minced jalapeño if using.
3. Step 3: Pour the lime vinaigrette over the mango and bean mixture and gently toss until everything is evenly coated.
4. Step 4: Chill the salad in the refrigerator for at least 20 minutes to allow flavors to meld before serving chilled or at room temperature.