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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Related recipes
Vibrant Tropical Mango and Black Bean Salad
Springfield-Inspired Sweet Corn and Black Bean Salad
Desert-Inspired Black Bean and Corn Salad with Lime Vinaigrette
Citrus-Cilantro Black Bean Salad with Avocado
Terre Haute Sweet Corn and Black Bean Salad with Lime Vinaigrette
Old Market-Inspired Roasted Corn and Black Bean Salad
