Vibrant Tropical Mango and Black Bean Salad

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A refreshing salad bursting with sweet mango, creamy black beans, and zesty lime dressing, perfect for a light lunch or side dish. This Latin American salad recipe (vegan, gluten free), ready in about 15 minutes, pairs ripe mango, black beans, and 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 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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 ripe mango, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium red bell pepper, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large mixing bowl, combine 1 large diced ripe mango, 1 can (15 oz) drained and rinsed black beans, 1 medium 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 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the salad mixture and toss gently to combine. Let the salad rest in the fridge for 15 minutes before serving to allow flavors to meld.