Mango and Black Bean Salsa
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.
Servings: 4 servings
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
Calories: 266kcal | Carbohydrates: 36g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 78mg | Potassium: 1007mg | Fiber: 13g | Sugar: 13g | Vitamin A: 2312IU | Vitamin C: 54mg | Calcium: 56mg | Iron: 2mg