Mango Black Bean Salsa
The easy Mango Black Bean Salsa is a delicious no-cook appetizer that is made with canned black beans, mango, corn, and a lime vinaigrette!
Servings: 8 people
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
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.
