Mango and Black Bean Salsa is a quick, fresh dip that works great as an appetizer for a party or as a topping on grilled meats or seafood. You will especially love this salsa in the warmer months!
Mango and Black Bean Salsa
I am ready for warmer weather and there is no better way than to make a sweet, fruity salsa like this Mango and Black Bean Salsa. This salsa is a great addition to your Cinco de Mayo celebration, which is just around the corner.
I love making a big batch of this salsa and using half for snacking and half as a topping for grilled meat or seafood. It adds the perfect balance of sweet and spicy to the dish.
It is also vegan, healthy, and uses fresh ingredients. This is the type of appetizer that you can bring to that upcoming party –guaranteed to be a party pleaser.
I fell in love with mango when I studied abroad in Costa Rica during college. In Costa Rica mangos are growing on trees everywhere. They are so fresh and sweet and make the perfect quick snack.
My kids also love mango and ask for it a lot. I tend to keep a couple in the house each week for them and also for this Mango and Black Bean Salsa of course. This salsa uses fresh avocado, mango, tomatoes, black beans and red onion and then is tossed in a light olive oil and lime dressing and a touch of cayenne pepper for a hint of spice.
When I get hungry, especially in the summer months I love having healthy yet filling snacks to eat on hand.
If you make this ahead of time I suggest leaving the avocado out until you are ready to eat it. Avocado tends to get brown pretty quickly and it works best in this salsa if it is fresh.
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Mango and Black Bean Salsa
Ingredients
- 1 can black beans, rinsed and drained
- 1 avocado, pit removed and diced
- 1 mango, pit removed, diced
- 2 beefsteak tomatoes , diced
- 1 jalapeno, seeds removed, diced {optional}
- 1/4 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1 Tablespoon olive oil
- 1 lime, juiced
- 1/4 teaspoon cayenne pepper
- salt and black pepper
Instructions
- Put the beans into a large bowl and add the diced mango, red onion, tomatoes, cilantro and stir to combine.
- In a small mixing bowl put the olive oil, lime juice, cayenne pepper and a dash of salt and pepper ask whisk to combine. Pour the dressing over the salsa and toss gently to combine.
- Serve with chips immediately.
Notes
- Avocados tend to brown pretty fast so if you aren’t going to be eating this within an hour I would suggest waiting to cutting the avocado until you are getting close to eating this.
- The lime juice helps preserve the color of the avocado a little bit but not for very long.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the sweet and salty combo here, and the black bean make it filling.
This is a brilliant idea. I have some fresh nachos at home and I would love to pair it with a great salsa. Thank you for the recipe and inspiration.
I see the note about avocado, but there is no avocado listed in the ingredients. Am I missing it?
Wow, this chunky salsa looks so so delicious!
Thank you so much for sharing this at Wednesday Extravaganza! Hope to see you there this week again 🙂
This is a great healthy recipe! I love mango as well! We have a good mango salsa recipe at dancingcarrots.com too! I can’t wait to try yours!
Thanks! It is easy to make and tastes delicious-I hope you like it. I just stopped over to your blog and can’t wait to follow along. Have a great weekend.