Black Bean Mango Salsa

Black Bean Mango Salsa

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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.


  • 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 Tbsp cilantro, chopped 
  • 1 Tbsp lime juice
  • 2 Tbsps red wine vinegar
  • 1 tsp salt


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 until all ingredients are combined. 

Chill for 2-3 hours. Stir before serving. Enjoy!