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.
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
- 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.
Mix well.
Chill for 2-3 hours before serving with tortilla chips.
Enjoy!
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 and make black bean salsa.
Sure! Fresh squeezed lime is delicious, but feel free to use bottled lime juice if that's what you have.
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.
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.
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
Elevate your Black Bean Mango Salsa with some homemade tortilla chips! They're 3 ingredients and take minutes to make.
Happy Hour Cocktail Pairing
Enjoy your Black Bean Mango Salsa with an Elderflower Margarita.
Print the Recipe
PrintBlack Bean Mango Salsa
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.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 8 servings 1x
- Category: Snacks
- Method: No cook
- Cuisine: American
Ingredients
- 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!
Nutrition
- Serving Size: ½ cup
- Calories: 91
- Sugar: 5.1 g
- Sodium: 500 mg
- Fat: 0.6 g
- Carbohydrates: 18.6 g
- Fiber: 5 g
- Protein: 4.5 g
- Cholesterol: 0 mg
Keywords: black bean, mango, corn, salsa, snacks, happy hour snacks, appetizer, summer snack
Pj
Add some cooked quinoa & you have even more protein. Use as a meatless meal.
Katy McAvoy
Absolutely! That would be delicious!
Heather
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
Yum! A jalapeño sounds like a delicious addition!
Kristina Corra
Can you use the canned Rotel tomatoes with the green Chile's in it
Katy McAvoy
You could use canned tomatoes in place of the fresh tomatoes, though I'd drain them well first.
Anne Marie
We really enjoyed this salsa! Great with chips or on tacos. Will make again!
★★★★★
Katy McAvoy
Yay! So glad you liked it! 🙂