Cuban Mango and Black Bean Salad with Orange Vinaigrette

Name: Cuban Mango and Black Bean Salad with Orange Vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 medium (400 g) ripe but firm mango, peeled, pitted, and cut into ½-inch (1.25 cm) cubes; 1½ cans (15 oz each) (825 g) canned black beans, drained and rinsed thoroughly; ½ medium (75 g) red onion, finely diced; 1 large (200 g) fresh orange, zested (about 1 tsp zest) and juiced (about ¼ cup / 60 ml juice); 1 medium (40 g) fresh lime, juiced (about 2 tablespoons / 30 ml juice); ⅓ cup (15 g) fresh cilantro, chopped (packed); 3 tablespoons (45 ml) extra-virgin olive oil; 1 tablespoon (15 ml) red wine vinegar; ½ teaspoon (2½ g) ground cumin; to taste kosher salt; to taste freshly ground black pepper; ½ medium (20 g) jalapeño pepper, minced, seeds removed for less heat (optional) (optional)

From the MyKitchenBank Kitchen

A bright and refreshing salad that balances sweet ripe mango and citrus with earthy black beans, sharp red onion, and fresh cilantro. The orange vinaigrette ties it all together with acidity and warmth from cumin. Serve as a side dish, light lunch, or alongside grilled chicken or fish. This salad is best made a few hours ahead so the flavors meld.

Prep: 20 min
Cook: —
Wait: 30 min
Total: 50 min
Makes: 4 servings (about 1½ cups per person)

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Steps

Before you start

Choose a ripe but still-firm mango (yield when pressed gently)
Have fresh cilantro on hand; dried won't substitute here
Drain and rinse canned black beans thoroughly

1
Make the vinaigrette
- In a small bowl, whisk together the orange juice, lime juice, red wine vinegar, ground cumin, and a pinch of salt and pepper.
- Let sit for 1 minute so the cumin blooms slightly, then whisk in the olive oil until emulsified.
- Taste and adjust seasoning.
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Ready when: Vinaigrette is smooth and emulsified; orange and lime juice combined smell bright and balanced
Tip: Don't skip letting the cumin sit—it wakes up the spice's warmth and makes the dressing taste deeper
2
Prepare the mango
- Place the mango on a cutting board.
- Using a sharp knife, carefully cut the mango in half lengthwise on either side of the large flat pit.
- Score the flesh in a crosshatch pattern without piercing the skin, then scoop the cubes into a small bowl.
- Cut away any remaining flesh from the pit and add to the bowl.
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Ready when: Mango is cut into even ½-inch cubes; no large chunks remain
Tip: A ripe mango yields slightly to pressure but isn't mushy—this ensures your salad has texture and doesn't fall apart
3
Combine the salad
- In a large mixing bowl, combine the cubed mango, rinsed black beans, diced red onion, minced jalapeño (if using), and the orange zest.
- Pour the vinaigrette over the top and fold gently but thoroughly with a spoon until all components are coated and distributed evenly.
- The mixture should look cohesive and glossy.
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Ready when: All components are mixed evenly and coated in vinaigrette with no pockets of dry beans
Tip: Fold gently to avoid mashing the mango; rough handling breaks the delicate fruit and makes the salad watery
4
Chill and let flavors meld
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- This allows the flavors to marry and the beans to soften slightly from the acidity of the citrus.
- Stir once or twice during chilling if you like.
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Ready when: Salad is cold and liquids have pooled slightly at the bottom of the bowl; flavors taste cohesive
Tip: Don't skip the chilling step—the flavors are thin if served immediately, but bright and balanced after 30 minutes
5
Finish and serve
- Just before serving, fold in the chopped fresh cilantro so it stays bright green and fragrant.
- Taste and adjust salt and pepper as needed.
- Serve at a cool temperature, either straight from the fridge or at room temperature if you prefer.
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Ready when: Cilantro is evenly distributed throughout and looks vibrant; salad is well-seasoned
Tip: Add cilantro at the last moment so it doesn't wilt or lose its bright, peppery character

Good to know

Tips

Choose mangoes that yield slightly to gentle palm pressure—they should feel full and have a fruity aroma. Avoid rock-hard fruit or overly soft, stringy ones.
Rinsing canned beans under cold running water removes up to 40 percent of the sodium and reduces bloating. Don't skip this step.
The vinaigrette can be made a day ahead and refrigerated. Let it sit at room temperature for 10 minutes before tossing with the salad.
Serve this salad alongside grilled fish, chicken, pork, or as a vibrant side to Cuban-inspired rice and beans for a full meal.

Make ahead

Make the salad (without cilantro) up to 4 hours ahead; chill in a covered bowl. Add cilantro just before serving so it stays fresh and green.

Storage & reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The mango will soften and the black beans will continue to absorb the vinaigrette (which is delicious, but the texture changes). Freezing is not recommended.

Substitutions

canned black beans → chickpeas, white beans, or kidney beans. Use the same amount (825 g drained). Black beans are traditional and pair best with orange, but any cooked bean works. Avoid beans with competing strong flavors.
extra-virgin olive oil → neutral oil (vegetable, canola, or grapeseed oil). Use the same amount (45 ml). Extra-virgin olive oil adds richness and slight bitterness; neutral oil lets the citrus shine if you prefer a lighter salad.
red wine vinegar → sherry vinegar or white wine vinegar. Use the same amount (15 ml). Sherry vinegar is richer and slightly sweet; white wine vinegar is sharper. Avoid balsamic (too thick and overpowering).
fresh cilantro → fresh mint or parsley. Use the same amount (15 g). Mint adds brightness and a cool note; parsley is more neutral. Cilantro is most traditional for Cuban flavors.