The easy Mango Black Bean Salsa is a delicious no-cook appetizer or side dish! Made with fresh mango, canned black beans, fresh corn, red onion, peppers, and cilantro, this dip is delicious by the spoonful or with crunchy tortilla chips.
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Key Ingredients
- Black beans: for ease, I like using canned black beans.
- Mango: peel and core the mango and dice it.
- Corn: I like using fresh white or yellow corn. You are welcome to char the corn for added flavor, if you'd like!
- Red Onion: the red onion adds a little bite to the salsa!
- Red bell pepper: feel free to swap this for a yellow or orange bell pepper!
- Jalapeño: I remove the seeds before finely dicing.
- Cilantro: for freshness! If you don't enjoy cilantro you can leave it out!
- Avocado: the avocado is optional and this salsa has plenty going on without it! If you are serving it as a side dish, the avocado does add a bit more heartiness to it.
- Spiced lime vinaigrette: chili powder, cumin, and garlic powder make the lime dressing super flavorful!
How to make this easy black bean mango salad
1. Prep the dressing by combining the spices with the lime juice and olive oil.
2. Toss together all the ingredients with the dressing. It is that easy!
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Serving suggestions
My favorite way to serve this salsa is with tortilla chips! It is also delicious on top of tacos, inside a quesadilla, or on top of a salad. The black beans and avocado even make it hearty enough to be a side dish that is enjoyed with a spoon or fork.
Prep ahead tips
When not including the avocado, this Mango Black Bean Salsa can be made up to 3-4 days when stored properly in an airtight container in the fridge.
If you plan on including avocado, I recommend adding it in within an hour of serving to prevent it from going brown. The lime juice will also help combat it from going brown but I still find it is best enjoyed fresh! Remember the avocado is totally optional.
More dips you'll love
If you make this Mango Black Bean Salsa I'd love to know what you think in the comments below!
📖 Recipe
Mango Black Bean Salsa
Ingredients
- 15 oz canned black beans drained and rinsed
- 2 mangoes diced
- 1 red bell pepper diced
- ½ cup diced red onion
- 1 jalapeño seeded and finely diced
- 2 avocados diced (optional)
- 3 Tbsp. chopped fresh cilantro
- 2 ears of corn kernels removed
Lime Vinaigrette
- ¼ cup olive oil
- ¼ cup lime juice
- 1 tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
Instructions
- In a small bowl, whisk together all the Lime Vinaigrette ingredients. Set aside.
- In a medium mixing bowl combine the black beans, mangoes, bell pepper, red onion, jalapeño, avocado (if using), cilantro, and corn kernals. Pour over the lime vinaigrette and toss to combine. Taste adjusting for seasoning as desired.
Notes
- When not including the avocado, this Mango Black Bean Salsa can be made up to 3-4 days when stored properly in an airtight container in the fridge.
- If you plan on including avocado, I recommend adding it in within an hour of serving to prevent it from going brown. The lime juice will also help combat it from going brown but I still find it is best enjoyed fresh! Remember the avocado is totally optional.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
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