Tropical Avocado and Black Bean Salad with Citrus Vinaigrette

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

A vibrant salad combining creamy avocado, hearty black beans, and tropical fruits tossed in a tangy citrus vinaigrette. This latin american-inspired salads (vegan, gluten free) ready in about 15 minutes pairs ripe avocado, canned black beans, mango 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 280 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

• 2 medium, diced ripe avocado
• 1 can (15 oz), drained and rinsed canned black beans
• 1 cup diced mango
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 2 tablespoons orange juice
• 3 tablespoons olive oil
• 1 teaspoon honey
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: In a large bowl, combine 2 diced ripe avocados, 1 can (15 oz) drained and rinsed black beans, 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons orange juice, 3 tablespoons olive oil, 1 teaspoon honey, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified and tangy.
3. Step 3: Pour the citrus vinaigrette over the salad ingredients and gently toss to coat all components without mashing the avocado. Let rest for 10 minutes at room temperature to blend flavors before serving.