Mango Black Bean Salsa

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Mango Black Bean Salsa is a vibrant mix of sweet mango, earthy black beans, crisp corn, and zesty red onion. Toss in fresh cilantro, a jalapeño, and a squeeze of lime for the perfect tangy, refreshing snack. Scoop it up with chips or dig in straight from the bowl!

Prep Time20

Total Time20

Course: Appetizer, Condiment, Side Dish

Cuisine: American, Healthy, Vegetarian

Keyword: Mango Black Bean Salsa

Servings: servings, as an appetizer/side

Author: Chelsea Lords

Cost: $7.98

Ingredients

2 ears fresh sweet corn or use frozen, thawed corn; 1-1/2 cups
1 (15-ounce) can black beans drained and rinsed
1 large ripe mango peeled and diced, 1-1/2 cups
1/3 cup diced red onion 1/2 medium onion
1/3 cup finely chopped cilantro 3/4 bunch, see note 1
2 tablespoons finely minced jalapeño 1 small pepper, see note 2
1 large lime juice and zest
1 tablespoon olive oil
1 tablespoon honey
1/4 teaspoon ground cumin
Salt and pepper
Tortilla chips optional, for serving

US - Metric

Instructions

If using fresh corn, cut the kernels off from the cob. If using frozen corn, thaw it. (see note 3).
Finely dice the red onion, mango, jalapeño, and cilantro. Aim for small, similar-sized pieces for an evenly distributed salsa.
In a large bowl, combine the corn, black beans, diced mango, red onion, cilantro, and minced jalapeño.
To the bowl, add the juice and zest of the lime, olive oil, honey, ground cumin, and salt and pepper (I add 1/2 tsp salt and a tiny pinch of pepper). Gently mix until all the ingredients are combined.
Taste the salsa and adjust the flavors to your personal preference. You can add more lime juice for extra tang or a pinch of extra salt for more flavor.
Allow the salsa to rest for about 10–15 minutes before serving. This will allow the flavors to meld together.
Toss the salsa before serving. If desired, serve with tortilla chips for dipping.

Video

Notes

Note 1: You’ll need most of one bunch of cilantro, depending on the size. To get 1/3 cup of finely chopped cilantro, measure about 1 cup of loosely packed cilantro before it’s diced. To prepare, grab the bunch and twist it to rip off the leaves and stems. You can use the leaves and tender stems for this recipe.

Note 2: You can adjust the spiciness of the salsa by removing the seeds and ribs for a milder flavor, or leaving them in for a spicier kick. When handling jalapeños, wear gloves to avoid getting their oils on your skin, which can cause a burning sensation.

Note 3: I like using fresh sweet corn, cut right off the cob. It delivers a natural sweetness and satisfying crunch. If you prefer a different texture, feel free to grill or char the corn before adding it to the salsa.

Storage: While the salsa is best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 3 days. Stir well before enjoying.

Nutrition