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
- Frozen corn
- Red, orange OR yellow bell pepper
- White or red onion
- Lime juice
- Red wine vinegar
How to Make It
Combine everything together in a large bowl.
Chill for 2-3 hours before serving with tortilla chips.
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.