Half-Sweet Caribbean Mango and Black Bean Salad

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A refreshing salad blending half-ripe mango sweetness with hearty black beans, crisp bell peppers, and a tangy lime dressing. This Caribbean-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs ripe mango, diced, black beans, cooked and drained, 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 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 cup ripe mango, diced
• 1 cup black beans, cooked and drained
• 1/2 medium red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp (optional) jalapeño, seeded and minced

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 cup diced ripe mango, 1 cup cooked and drained black beans, 1/2 diced red bell pepper, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp minced jalapeño if using, until the dressing is emulsified.
3. Step 3: Pour the dressing over the mango and black bean mixture and toss gently to coat all ingredients evenly.
4. Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.