Smoky Tiki-Inspired Black Bean and Mango Salad

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A refreshing salad combining smoky black beans with sweet mango, crunchy bell peppers, and a zesty lime-cilantro dressing. This Latin American-inspired vegan recipe, ready in about 15 minutes, pairs canned black beans, ripe mango, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 15 oz, drained and rinsed canned black beans
• 1 large, diced ripe mango
• 1 medium, 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 smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small, seeded and finely chopped (optional) jalapeño

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Instructions

1. Step 1: In a large mixing bowl, combine 15 oz canned black beans (drained and rinsed), 1 large diced ripe mango, 1 medium diced 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 olive oil, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 small finely chopped jalapeño (optional) until well combined.
3. Step 3: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated and fragrant. Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.