Vegan Mango and Black Bean Salad with Lime-Cilantro Dressing
A refreshing and colorful vegan salad combining sweet mango, hearty black beans, and a zesty lime-cilantro dressing perfect for a light lunch or side dish. This latin american-inspired salads (vegan, gluten free) ready in about 10 minutes blends large, peeled and diced ripe mango, drained and rinsed canned black beans, medium, diced red bell pepper 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 250 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
- 1 large, peeled and diced ripe mango
- 1 1/2 cups, drained and rinsed canned black beans
- 1 medium, diced red bell pepper
- 1/4 small, finely diced red onion
- 1/3 cup, chopped fresh cilantro
- 3 tbsp, freshly squeezed lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 1 large peeled and diced ripe mango, 1 1/2 cups drained and rinsed canned black beans, 1 medium diced red bell pepper, 1/4 small finely diced red onion, and 1/3 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Pour the dressing over the mango and black bean mixture. Gently toss until all ingredients are evenly coated.
- Step 4: Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Mango and Black Bean Salad with Lime-Cilantro Dressing take to make?
Total time is about 10 minutes (10 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 Vegan Mango and Black Bean Salad with Lime-Cilantro 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 Vegan Mango and Black Bean Salad with Lime-Cilantro 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 Vegan Mango and Black Bean Salad with Lime-Cilantro 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 Vegan Mango and Black Bean Salad with Lime-Cilantro 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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