Rum-Spiced Caribbean Black Bean and Mango Salad

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A refreshing Caribbean-inspired salad featuring black beans, ripe mango, and a rum-spiced citrus dressing. This Caribbean-inspired salad recipe (vegan), ready in about 15 minutes, pairs cooked black beans, ripe mango, 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 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.

Ingredients

• 2 cups, drained and rinsed cooked black beans
• 1 large, diced ripe mango
• 1 medium, finely chopped red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 3 tbsp fresh lime juice
• 2 tbsp dark rum
• 3 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large mixing bowl, combine 2 cups drained and rinsed cooked black beans, 1 large diced ripe mango, 1 medium finely chopped red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp dark rum, 3 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
3. Step 3: Pour the rum-spiced citrus dressing over the black bean mixture and toss gently to coat all ingredients evenly.
4. Step 4: Refrigerate the salad for at least 30 minutes to allow flavors to meld before serving chilled or at room temperature.