Mango Avocado and Black Bean Salad with Cilantro-Lime Dressing

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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 refreshing salad combining sweet mango, creamy avocado, and hearty black beans tossed in a zesty cilantro-lime dressing. This Latin American-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs ripe mango, ripe avocado, canned black beans 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 280 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 Latin American cuisine 280 cal/serving

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Ingredients

1 large, diced ripe mango
1 medium, diced ripe avocado
1 can (15 oz), drained and rinsed canned black beans
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
2 tbsp olive oil
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a large mixing bowl, combine 1 large diced ripe mango, 1 medium diced ripe avocado, 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 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until the dressing is smooth and well combined.
Step 3: Pour the cilantro-lime dressing over the salad ingredients and gently toss everything together to coat evenly without mashing the avocado.
Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.