This post contains affiliate links (paid links). Advertisements displayed on this website do not reflect endorsements or recommendations made by Mitten Girl LLC.
Skip to Recipe
This Black Bean Mango Salsa recipe is vegan, gluten-free, and full of fresh flavors. Plus it comes together in 10 minutes, making it an easy, crowd-pleasing dish for your next summer gathering.
Jump to:
This recipe makes a lot, which is perfect for entertaining, but the best thing about Black Bean Mango Salsa is its versatility.
It pairs as well with grilled meat or fish as it does with tortilla chips. Use it to top tacos and burritos. Or toss it with cooked, shredded chicken and chopped lettuce for a quick salad. The options are endless!
What's in Black Bean Mango Salsa
- Black beans - A can of low sodium black beans works great in this recipe.
- Mango - 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 and make black bean salsa.
- Corn - Fresh or frozen. If using fresh, use 2 ears of fresh 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.
- Tomato - Any kind you'd like. I like to use roma tomatoes in this recipe.
- Red, orange OR yellow bell pepper - Pick your favorite color or use whatever you have on hand.
- White or red onion - Whatever you have on hand will work great. Red onion will give you a milder flavor, if you don't love raw onion.
- Cilantro - Fresh cilantro adds lots of flavor, but you can skip it if you don't like cilantro.
- Lime juice - Fresh squeezed lime is best, but feel free to use bottled lime juice if that's what you have on hand.
- Red wine vinegar - A key ingredient in the dressing for this salsa.
How to Make Black Bean Mango Salsa
Drain and rinse the black beans.
If using frozen corn, rinse corn under cool water until it's thawed, but still cold.
Seed and dice the tomato. Finely chop the bell pepper, onion, and cilantro.
Combine black beans, corn, tomato, bell pepper, onion, cilantro, red wine vinegar, and salt together in a large bowl.
Toss together and mix well to combine all ingredients.
Chill for 2-3 hours before serving with homemade tortilla chips.
Note: 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.
Enjoy!
Can I Make Black Bean Mango Salsa Ahead of Time?
Yes! This salsa can be made up to 48 hours ahead of time and stored, covered, in the refrigerator. Be sure to give it a good stir before serving.
Serve Black Bean Mango Salsa with Homemade Tortilla Chips
Elevate your Black Bean Mango Salsa with some homemade tortilla chips! They use only 3 pantry ingredients and take just minutes to make.
Happy Hour Cocktail Pairings
Looking for a drink to go along with your black bean and mango salsa? Try my favorite Triple Citrus Margaritas, a Spicy Pineapple Margarita, fruity Tequila Sunrise, or a refreshing Paloma cocktail. Want something non-alcoholic? My Paloma Grapefruit Mocktails are delicious with this salsa recipe.
Want More Salsas with Fruit?
Fruit adds a delicious naturally sweet element to salsa. Try my Mango Peach Salsa recipe or serve a light and refreshing dessert with this Apple Salsa with Strawberries and Cinnamon Tortilla Chips.
Print the Recipe Card
Black Bean Mango Salsa
Equipment
Ingredients
- 15 oz black beans, canned drained and rinsed
- 1 cup frozen corn thawed
- 1 mango diced
- 1 red bell pepper diced
- 2 small tomatoes seeded and chopped
- 1 cup red onion diced
- 2-3 tablespoon cilantro chopped
- 1 tablespoon lime juice fresh squeezed
- 2 Tbsps red wine vinegar
- 1 teaspoon salt
Instructions
- Drain and rinse the black beans.15 oz black beans, canned
- If using frozen corn, rinse corn under cool water until it's thawed, but still cold.1 cup frozen corn
- Seed and dice the tomato. Dice the mango. Finely chop the bell pepper, onion, and cilantro.1 red bell pepper, 2 small tomatoes, 1 cup red onion, 2-3 tablespoon cilantro, 1 mango
- Combine black beans, corn, mango, tomato, bell pepper, onion, cilantro, lime juice, red wine vinegar, and salt together in a large bowl.1 tablespoon lime juice, 2 Tbsps red wine vinegar, 1 teaspoon salt
- Toss together and gently mix until all ingredients are combined.
- Chill for 2-3 hours. Stir before serving. Enjoy!
Pj says
Add some cooked quinoa & you have even more protein. Use as a meatless meal.
Katy McAvoy says
Absolutely! That would be delicious!
Heather says
This is awesome! I often make regular black bean salsa , but had not tried it with mango. Loved your recipe, which is just a little different than my regular one (beyond the addition of mango). I did add a half a finely minced jalapeño, because we like the heat. Sweet mango and spicy jalapeño paired really well.
Katy McAvoy says
Yum! A jalapeño sounds like a delicious addition!
Kristina Corra says
Can you use the canned Rotel tomatoes with the green Chile's in it
Katy McAvoy says
You could use canned tomatoes in place of the fresh tomatoes, though I'd drain them well first.
Anne Marie says
We really enjoyed this salsa! Great with chips or on tacos. Will make again!
Katy McAvoy says
Yay! So glad you liked it! 🙂