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.

Continue to Content

Mango and Black Bean Salsa

Yield: 4

Prep Time: 15 minutes

Total Time: 15 minutes

Mango and Black Bean Salsa is a quick 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! 

Print

Ingredients

• 1 - 15 ounce can black beans, rinsed and drained
• 1 avocado, pit removed and diced
• 1 mango, pit removed, diced
• 2 medium beefsteak tomatoes {about 1 cup}, diced
• 1 jalapeno, seeds removed, diced {optional}
• 1/4 cup red onion, diced
• 1/2 cup fresh cilantro, chopped
• 1 Tablespoon olive oil
• 1 lime, juiced
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground 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.