Rum-Spiced Caribbean Black Bean and Mango Salad
A refreshing Caribbean-inspired salad featuring black beans, ripe mango, and a rum-spiced citrus dressing. This caribbean-inspired salads (vegan) ready in about 15 minutes pairs drained and rinsed cooked black beans, large, diced ripe mango, medium, finely chopped 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
Instructions
- 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.
- 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.
- Step 3: Pour the rum-spiced citrus dressing over the black bean mixture and toss gently to coat all ingredients evenly.
- Step 4: Refrigerate the salad for at least 30 minutes to allow flavors to meld before serving chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiced Caribbean Black Bean and Mango Salad take to make?
Total time is about 15 minutes (15 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 Rum-Spiced Caribbean Black Bean and Mango 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 large, diced ripe mango from drying out.
Can I substitute ingredients in Rum-Spiced Caribbean Black Bean and Mango 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 Rum-Spiced Caribbean Black Bean and Mango 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 Rum-Spiced Caribbean Black Bean and Mango Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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