Spiced Summer Black Bean and Mango Salad with Cilantro Lime Dressing

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A colorful and flavorful black bean salad with juicy mango, red bell pepper, and a zesty cilantro lime dressing to brighten your summer table. This Mexican-inspired summer cookout recipe (vegan, gluten free), 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 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 canned black beans
• 1 large, diced ripe mango
• 1 medium, diced red bell pepper
• 1/4 medium, finely chopped red onion
• 1/2 cup, chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large mixing bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 large diced ripe mango, 1 medium diced red bell pepper, 1/4 finely chopped red onion, 1/2 cup chopped fresh cilantro, and 1 small minced jalapeño with seeds removed.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until well combined and fragrant.
3. Step 3: Pour the cilantro lime dressing over the black bean mixture and toss gently until everything is well coated. Let the salad sit for 10 minutes at room temperature before serving to allow flavors to meld.