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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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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