Mango and Black Bean Salsa close up

Mango and Black Bean Salsa

  • Author: Julia
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Cuisine: Appetizer, Vegetarian


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! 



  • 115 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


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.


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.


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