Spiced Mango-Chili Black Bean Salad with Lime Dressing

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, protein-packed salad featuring sweet mango, earthy black beans, and a zesty lime-chili dressing that's perfect for summer lunches. This Mexican-inspired salad recipe (vegetarian, low carb), ready in about 20 minutes, pairs black beans, 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 380 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 can (15 oz), drained and rinsed black beans
• 1 cup diced mango
• 1/2 cup diced red bell pepper
• 1/4 cup thinly sliced red onion
• 1 lime
• 1/4 cup chopped cilantro
• 1/2 medium, diced avocado
• 1/2 tsp chili powder
• 2 tbsp olive oil
• 1/4 tsp cumin

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, whisk together juice from 1 lime, 2 tbsp olive oil, 1/2 tsp chili powder, 1/4 tsp cumin, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
2. Step 2: Combine 1 can (15 oz) drained black beans, 1 cup diced mango, 1/2 cup diced red bell pepper, and 1/4 cup sliced red onion in a large bowl. Pour dressing over and toss gently to coat.
3. Step 3: Fold in 1/2 diced avocado and 1/4 cup chopped cilantro, being careful not to mash the avocado. Chill for 15 minutes to let flavors meld.
4. Step 4: Taste and adjust seasoning, adding more lime juice or chili powder if desired. Serve chilled as a side or over greens for a complete meal.