Spicy Mango and Black Bean Salad with Cilantro Lime Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant, fresh salad combining sweet mango, hearty black beans, and a zesty cilantro lime dressing with a touch of heat. This mexican-inspired salads (vegan, gluten free) ready in about 15 minutes pairs ripe mango, black beans, 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 180 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

• 1 medium, diced into 1/2-inch cubes ripe mango
• 1 can (15 oz), drained and rinsed black beans
• 1 small, diced into 1/4-inch pieces red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 small, seeded and finely chopped jalapeño pepper
• 3 tbsp freshly squeezed lime juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1 diced ripe mango (1/2-inch cubes), 1 can (15 oz) drained and rinsed black beans, 1 diced small red bell pepper (1/4-inch pieces), 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 finely chopped small jalapeño pepper (seeded).
2. Step 2: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated. Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.