Charred Mango and Tiki-Spiced Black Bean Salad
A vibrant salad featuring smoky charred mango, black beans, and a zesty tiki-inspired spice blend for a refreshing tropical side. This caribbean-inspired salads (vegetarian) ready in about 21 minutes pairs (15 oz), drained and rinsed black beans, 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 220 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 sliced into 1/2-inch thick wedges ripe mango
- 1 can (15 oz), drained and rinsed black beans
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh cilantro
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp ground allspice
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat a grill pan over medium-high heat until hot. Brush 1 large peeled and sliced mango wedges with 1 tbsp olive oil and grill for 2-3 minutes per side until the mango develops char marks and softens.
- Step 2: In a large bowl, combine 1 can (15 oz) drained and rinsed black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 3: Dice the grilled mango into 1/2-inch cubes and add to the bowl.
- Step 4: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp ground allspice, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until well combined and fragrant.
- Step 5: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Step 6: Chill the salad for 15 minutes before serving to allow flavors to meld, then serve as a bright side dish or light vegetarian meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Mango and Tiki-Spiced Black Bean Salad take to make?
Total time is about 21 minutes (15 min prep + 6 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 Charred Mango and Tiki-Spiced 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 diced red bell pepper from drying out.
Can I substitute ingredients in Charred Mango and Tiki-Spiced 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 Charred Mango and Tiki-Spiced 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 Charred Mango and Tiki-Spiced Black Bean Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
