Tangy Mango and Black Bean Salad with Cilantro-Lime Dressing
A refreshing salad combining sweet mango, hearty black beans, and a zesty cilantro-lime dressing perfect for a light lunch or side. This latin american-inspired salads (vegan, gluten free) ready in about 15 minutes blends ripe mango, diced, red bell pepper, diced, red onion, finely diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 ripe mango, diced
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 2 cups diced ripe mango, 1 can (15 oz) drained and rinsed black beans, 1 cup diced red bell pepper, 1/4 cup finely diced red onion, and 1/2 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 3: Pour the cilantro-lime dressing over the mango mixture and toss gently to coat all ingredients evenly.
- Step 4: Refrigerate the salad for at least 20 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Frequently asked questions
How long does Tangy Mango and Black Bean Salad with Cilantro-Lime Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tangy Mango and Black Bean Salad with Cilantro-Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Tangy Mango and Black Bean Salad with Cilantro-Lime Dressing?
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 Tangy Mango and Black Bean Salad with Cilantro-Lime Dressing 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 Tangy Mango and Black Bean Salad with Cilantro-Lime Dressing vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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