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    Home » Recent Posts » Appetizers & Snacks

    Quick and Easy Black Bean Mango Salsa

    Published: Jun 2, 2020 · Updated: May 30, 2022 by Katy McAvoy

    I love when you share my recipes!

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    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. 

    A hand holding a chip and scooping up some black bean mango salsa.

    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 You Need

    The ingredients for salsa
    • Black beans
    • Mango
    • Frozen corn
    • Tomato
    • Red, orange OR yellow bell pepper
    • White or red onion 
    • Cilantro 
    • Lime juice
    • Red wine vinegar
    • Salt

    How to Make It

    Combine everything together in a large bowl.

    A bowl full of individual salsa ingredients

    Mix well. 

    Black Bean Mango Salsa all mixed up

    Chill for 2-3 hours before serving with tortilla chips. 

    Enjoy!

    Tips on Black Bean Mango Salsa

    Can I used frozen or fresh 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.

    Can I use bottled lime juice?

    Sure! Fresh squeezed lime is delicious, but feel free to use bottled lime juice if that's what you have.

    Can I use fresh corn instead of frozen?

    Absolutely, but you will need to cook it a little bit first. Use 2 ears 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.

    Does it have to chill for 2-3 hours?

    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.

    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.

    Make Some Homemade Tortilla Chips

    Plate full of tortilla chips

    Elevate your Black Bean Mango Salsa with some homemade tortilla chips! They're 3 ingredients and take minutes to make.

    Happy Hour Cocktail Pairing

    Elderflower Margaritas

    Enjoy your Black Bean Mango Salsa with an Elderflower Margarita.

    Print the Recipe

    Print

    Black Bean Mango Salsa

    Black Bean Mango Salsa
    Print Recipe
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    ★★★★★

    5 from 2 reviews

    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.

    • Author: Katy McAvoy
    • Prep Time: 15 min
    • Cook Time: 0 min
    • Total Time: 15 min
    • Yield: 8 servings 1x
    • Category: Snacks
    • Method: No cook
    • Cuisine: American

    Ingredients

    Scale
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 cup frozen corn, thawed
    • 1 mango, diced 
    • 1 red, orange OR yellow bell pepper, diced 
    • 2 small OR 1 large tomato, seeded and chopped 
    • 1 cup white or red onion, diced 
    • 2-3 tablespoon cilantro, chopped 
    • 1 Tbsp lime juice
    • 2 Tbsps red wine vinegar
    • 1 tsp salt

    Instructions

    Combine everything together in a large bowl.

    Mix well. 

    Chill for 2-3 hours before serving. 

    Enjoy!

    Keywords: black bean, mango, corn, salsa, snacks, happy hour snacks, appetizer, summer snack

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    I love when you share my recipes!

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    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Pj

      July 19, 2021 at 10:22 am

      Add some cooked quinoa & you have even more protein. Use as a meatless meal.

      Reply
      • Katy McAvoy

        July 19, 2021 at 10:27 am

        Absolutely! That would be delicious!

        Reply
    2. Heather

      August 07, 2021 at 6:25 pm

      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.

      ★★★★★

      Reply
      • Katy McAvoy

        August 07, 2021 at 7:30 pm

        Yum! A jalapeño sounds like a delicious addition!

        Reply
      • Kristina Corra

        October 04, 2021 at 9:23 pm

        Can you use the canned Rotel tomatoes with the green Chile's in it

        Reply
        • Katy McAvoy

          October 06, 2021 at 11:24 am

          You could use canned tomatoes in place of the fresh tomatoes, though I'd drain them well first.

          Reply
    3. Anne Marie

      August 28, 2021 at 4:12 pm

      We really enjoyed this salsa! Great with chips or on tacos. Will make again!

      ★★★★★

      Reply
      • Katy McAvoy

        August 28, 2021 at 5:37 pm

        Yay! So glad you liked it! 🙂

        Reply

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

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