Vibrant Tropical Mango and Black Bean Salad

By AislePrompt Test Kitchen · Reviewed 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-inspired salads (vegan, gluten free) ready in about 15 minutes pairs large, peeled and diced ripe mango, (15 oz), drained and rinsed black beans, medium, diced 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 "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 can (15 oz), drained and rinsed black beans
• 1 medium, diced red bell pepper
• 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

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.