Vegan Mango and Black Bean Salad with Lime-Cilantro Dressing

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

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 salad recipe (vegan, gluten free), ready in about 10 minutes, pairs ripe mango, canned black beans, red bell pepper 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 250 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

• 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

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Instructions

1. 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.
2. 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.
3. Step 3: Pour the dressing over the mango and black bean mixture. Gently toss until all ingredients are evenly coated.
4. Step 4: Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving.