Mango-Black Bean Salad with Lime-Cilantro Dressing
A refreshing, protein-packed salad featuring sweet mango, protein-rich black beans, and a zesty lime dressing that embodies island vitality. This tropical-inspired salads (vegetarian) ready in about 20 minutes pairs mango, black beans, 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 225 calories and feeds 2, 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 diced mango
- 1/2 cup rinsed black beans
- 1/4 cup diced red bell pepper
- 1/4 cup thinly sliced red onion
- 2 tbsp lime juice
- 2 tbsp chopped cilantro
- 1 tbsp olive oil
- 1/4 tsp cumin
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/4 tsp cumin, and 1/4 tsp salt to create the dressing.
- Step 2: Add 1 cup diced mango, 1/2 cup rinsed black beans, 1/4 cup diced red bell pepper, and 1/4 cup thinly sliced red onion to the dressing bowl. Toss gently until all ingredients are evenly coated.
- Step 3: Refrigerate for 20 minutes to allow flavors to meld, then stir in 2 tbsp chopped cilantro just before serving to maintain freshness.
Frequently asked questions
How long does Mango-Black Bean Salad with Lime-Cilantro Dressing take to make?
Total time is about 20 minutes (20 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 Mango-Black Bean Salad with Lime-Cilantro Dressing?
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 mango from drying out.
Can I substitute ingredients in Mango-Black Bean Salad with Lime-Cilantro Dressing?
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 Mango-Black Bean Salad with Lime-Cilantro Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Mango-Black Bean Salad with Lime-Cilantro Dressing 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.
What others are saying
- ★★★★★
Simple and delicious! Perfect for a light lunch. The mango adds such a sweet contrast to the beans.
- ★★★★★
Loved the refreshing combination of mango and black beans! Made it for a summer BBQ and everyone asked for the recipe.
- ★★★★★
My family devoured this salad! The lime-cilantro dressing is the perfect balance of zesty and creamy.
