Gluten free, vegetarian and full of fresh flavors, this versatile black bean mango salsa pairs as well with grilled meat or fish as it does with tortilla chips.
1 can black beans, drained and rinsed
1 mango, diced
1 cup frozen corn, thawed
2 small OR 1 large tomato, seeded and chopped
1 red, orange OR yellow bell pepper, diced
1 small onion, diced
2-3 Tbsp cilantro, chopped
1 Tbsp lime juice
2 Tbsps red wine vinegar
1 tsp salt
Combine everything together in a large bowl.
Chill for 2-3 hours before serving.
Tips on Black Bean Mango Salsa
- Fresh mango is important in this recipe. Do not substitute frozen or canned mango. If you don't have a mango on hand, just leave it out.
- Feel free to use bottled lime juice, if that's what you have.
- If you're making this during sweet corn season, swap 2 ear of fresh corn for the frozen corn. Cut the fresh corn off the cob and place in a small pot of boiling water for 5 minutes. Immediately drain and rise the corn with cold water before using in the salsa.
- If you must, you can skip the chill time on this recipe, but I promise it's better when you let the flavors mingle in the refrigerator for a few hours.
Happy Hour Cocktail Pairing
Enjoy your Black Bean Mango Salsa with an Elderflower Margarita.