Salad

Black Bean-Mango Salsa

Try this Black Bean-Mango Salsa for a perfect blend of sweetness and earthiness, ideal for your next meal or snack.

This Black Bean-Mango Salsa beautifully blends the sweetness of ripe mango with the rich earthiness of black beans and zesty lime, creating a refreshing and delicious complement to any meal.

A bowl of black bean and mango salsa with chopped onions and cilantro, served on a blue plate with tortilla chips, lime wedges, and cilantro sprigs on a rustic wooden table.

Why You’ll 🫶🏻 this Salsa

This salsa combines the rich earthiness of black beans with the delightful sweetness of ripe mangoes. The addition of red onion and zesty lime provides a refreshing, tangy twist, while cilantro and a bit of ground cumin enhance the overall flavor. Perfect for pairing with tortilla chips or grilled meats, this versatile salsa is simple to prepare and packed with deliciousness. It’s an excellent way to indulge in healthy ingredients while treating your palate. Enjoy! ~Nicole

Key Ingredients for Black Bean-Mango Salsa

Ingredients for a black bean salad arranged on a white surface: black beans in a colander, diced red onion, mango, lime halves, cilantro, sliced jalapeño, cumin, salt, pepper, and a small bowl of honey.

Black Beans add an earthy, rich flavor and a creamy texture.

Red Mangos are sweet with a striking color. Their texture ensures they retain their shape when diced, contributing a wonderful sweetness to the dish’s overall flavor.

Red Onion also adds vibrant color, a sweet taste, and a crunchy texture.

Lime Juice adds a zesty flavor and acidity that balances the other flavors in the salsa.

Jalapeño Pepper gives this salsa a spicy heat.

Honey adds sweetness that helps tame the jalapeño’s bite.

Cilantro brings color and a fresh herbal flavor.

Equipment Needed

Glass nesting bowls
Vegetable peeler

A glass bowl contains diced red onion, mango, jalapeño, black beans, chopped cilantro, and spices. Small bowls of dressing ingredients and a spoon are nearby on a white surface.

Tips for Making Black Bean-Mango Salsa

Choose ripe mangoes for their sweetness and firm texture. Overripe mangoes are mushy, and underripe mangoes are crunchy without sweetness. I peel the mango with a vegetable peeler and cut around the pit. (There are many ways to peel and cut a mango, but I will save that for another post.) 😊
I use canned black beans to make the recipe easy! You can certainly use 1 ½-2 cups of home-cooked black beans.
The red onion can be soaked in cold water and dried if you want a milder onion taste.
Jalapeño can be as mild as a green pepper or as hot as blazes. 🔥 Taste test before adding it to the salsa.

Substitutions

Substitute the honey with brown rice syrup or agave nectar.
Substitute a serrano pepper for the jalapeño for a spicier flavor, or omit the pepper.

A bowl of mango black bean salsa with chopped mango, black beans, red onion, and cilantro. Tortilla chips, lime, and cilantro are on the side.

Serving Suggestions

This salsa is delicious served with tortilla chips or as a side with grilled meats like Grilled Butterflied Brown Sugar Chicken, Air-Fried Peruvian Chicken Drumsticks with Green Crema, or Garlic-Lime Grilled Pork Tenderloin Steaks.

I don’t care for cilantro. What can I use?

You can substitute the cilantro with flat-leaf parsley or basil.

Black Bean-Mango Salsa

By Nicole Prep: 15 minsTotal: 15 mins Servings: 8 A bowl of black bean and mango salsa with chopped onions and cilantro, served on a blue plate with tortilla chips, lime wedges, and cilantro sprigs on a rustic wooden table.

This Black Bean-Mango Salsa beautifully blends the sweetness of ripe mango with the rich earthiness of black beans and zesty lime, creating a refreshing and delicious complement to any meal.

Equipment

Glass bowl set
Vegetable peeler

Ingredients

2 ripe red mangoes, seeded, peeled, and cut into a ½-inch dice
1 15 ounce can of black beans, drained and rinsed
½ cup finely diced red onion
1 jalapeño, stemmed, seeded and finely diced
2 tablespoons chopped fresh cilantro
2 tablespoons honey
¼ cup freshly squeezed lime juice
Kosher salt and freshly ground black pepper to taste

Instructions

In a medium bowl, combine the mangoes, black beans, red onion, jalapeño, and cilantro. Add the ground cumin, honey, and lime juice. Mix well. Season to taste with salt and pepper. Enjoy!

Notes

Salsa can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 54kcal, Carbohydrates: 14g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.05g, Monounsaturated Fat: 0.1g, Sodium: 33mg, Potassium: 118mg, Fiber: 1g, Sugar: 12g, Vitamin A: 603IU, Vitamin C: 22mg, Calcium: 10mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.