Black Bean and Mango Salsa

Name: Black Bean and Mango Salsa
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 can (15 oz) black beans, drained and rinsed; 1 ripe mango, peeled, pitted, and diced; 1/2 cup red bell pepper, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 jalapeño, seeded and minced; 1 lime, juiced; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp ground cumin

🕒 Prep: 20 min

🔥 Cook:

🍽 Serves: 4

★★★★★

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This Black Bean and Mango Salsa is a vibrant and refreshing dish that perfectly balances savory and sweet flavors. Ideal for summer gatherings or as a colorful addition to your dinner table, this salsa is sure to brighten up any meal.

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Ingredients for Black Bean and Mango Salsa

Black beans provide a hearty base and are packed with protein and fiber. Mango adds a sweet and juicy contrast to the savory beans. Red bell pepper offers a crisp texture and mild sweetness. Red onion introduces a bit of sharpness, while cilantro brings a fresh, herbal note. The jalapeño gives the salsa a kick of heat, balanced by the bright, zesty lime juice. A touch of olive oil helps meld the flavors together, and seasonings like salt, black pepper, and cumin round out the taste profile.

Tips & Tricks

For added flavor, grill the mango slices briefly before dicing.
If you prefer less heat, use only half the jalapeño or substitute with milder peppers.
Ensure your mango is ripe but firm to avoid a mushy texture.

Serving Suggestions

This salsa shines as a topping for grilled chicken or fish, adding a burst of flavor and color. It also pairs wonderfully with crunchy tortilla chips for a quick snack or appetizer. You could even spoon it over a bed of greens for a refreshing salad.

Frequently Asked Questions

Can I use canned mango?: Fresh mango is best for texture and flavor, but in a pinch, canned mango can work. Just make sure it’s well-drained.
How long will this salsa keep?: Stored in an airtight container in the fridge, it should last up to 3 days. The flavors might intensify over time.
Can I make this salsa ahead of time?: Absolutely! Making it a few hours in advance allows the flavors to meld beautifully.

Black Bean and Mango Salsa Recipe Walkthrough

Start by grabbing a large mixing bowl. In it, combine your drained and rinsed black beans, diced mango, red bell pepper, red onion, cilantro, and jalapeño. Make sure your mango pieces are small enough to get a bit of everything in each bite. For the dressing, whisk together lime juice, olive oil, salt, black pepper, and cumin in a smaller bowl until well combined. Pour this over your bean and mango mixture. Gently toss everything together, ensuring the dressing coats all ingredients evenly. Cover the bowl and pop it in the fridge for at least 30 minutes. This resting time allows the flavors to mingle and develop. Once chilled, your salsa is ready to be served!

Why You'll Love This Recipe

Quick and easy to make with minimal prep time.
A delightful mix of sweet, tangy, and spicy flavors.
Healthy and packed with fiber and vitamins.
Versatile enough to be a dip, topping, or side dish.

Ingredients

1 can (15 oz) black beans, drained and rinsed

1 ripe mango, peeled, pitted, and diced

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 jalapeño, seeded and minced

1 lime, juiced

1 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp ground cumin

Step-by-step Instructions

1. In a large mixing bowl, combine the black beans, mango, red bell pepper, red onion, cilantro, and jalapeño.

2. In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and cumin.

3. Pour the dressing over the black bean mixture and toss gently to combine.

4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

5. Serve chilled with tortilla chips or as a topping for grilled chicken or fish.

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