Fresh mango and black bean salsa – it just takes a few ingredients to whip up this quick, healthy, and TASTY appetizer!
Try these recipes next! Best Mexican Salsa Recipe for Canning, Best Guacamole, and Slow Cooker Queso Blanco Dip.
This salsa is one of the first “successful” things I whipped up in our closet-sized kitchen after we were married. I saw something in a magazine featuring a salsa with mangoes and black beans and it just screamed MAKE ME!!! Or rather “eat me!
” but I had to make it in order to eat it ya know?
After a couple of attempts and some experimentation, I found the perfect balance of sweet, savory, and spicy. My husband and I ADORE this mango black bean salsa.
It’s so easy to whip up in just minutes and using only a few ingredients. And now that summer is around the corner and I’m seeing mangoes in the grocery store, I couldn’t be more excited to make this a summertime staple in my fridge!
If you like this Mango Black Bean Salsa, you’ll love my Berry Pistachio Salad, and Baked Sweet Potato Fries.
Mango Black Bean Salsa
Ingredients
- 1 can black beans - drained and rinsed
- 2 large mangoes - diced
- ½ red onion - diced
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- juice of 1 lime
- ¼ cup cilantro - roughly chopped
- salt and pepper - to taste
- optional: one jalapeño, seeds removed and finely diced – - only add this if you like it SPICY!
Instructions
- In a large bowl combine beans, mangoes, onions, seasonings, and lime juice. Toss to combine. Season with salt and pepper to taste. Store covered in airtight container in the fridge up to 2 days. Serve with tortilla chips.
