Mango Black Bean Salsa

Mango Black Bean Salsa is a versatile condiment or dip that you’ll be making all summer long. With a few simple ingredients you probably already have on hand, this flavor-packed dish comes together in less than 15 minutes.

It’s taken me way too long to post this one you guys. I know I’ve raved about it on Instagram stories about a hundred times because I’m obsessed with serving this over grilled salmon and it’s one of our go-to meals in the summer.

The truth is, I never really followed a recipe or even made it the same way twice.

That’s the beauty of homemade salsa – you can really get away with just winging it. A little of this, a pinch of that. It’s a great way to clean out the fridge and use up that 1/4 bell pepper and red onion.

Since I basically have cilantro and lime running through my veins, I always have those ready to go for quick flavor boosters like this.

Ingredients

The ingredients for this salsa are simple and fresh like a pico de gallo with a creative twist! No cooking necessary. Feel free to use fresh mango if you have it. I find that frozen is consistently good and works really well here.

• mango – I used frozen because I had some on hand and no peeling. Just let it sit out to thaw for a bit before dicing.
• black beans – beans in salsa adds extra protein and fiber so it’s more filling/balanced. Pro tip: always keep a can of black beans in the pantry.
• red bell pepper – a great pop of color.
• red onion – minced extra small for juuuust a bit of extra bite.
• cilantro – for that something herbaceous
• jalapeño – I love spice, but if you prefer a more mild salsa just leave this out.
• lime – for brightness.
• pepitas – for crunch. These really take the salsa over and make it a little bit unique. Pepitas in Mexican food just works!

You’ll be happy to learn there’s only one step – add everything to a bowl and stir it up. That’s it! No extra appliances needed.

Look at that color. So many nutrients packed into one bowl and so delicious.

Clearly I endorse serving this with tortilla chips (as pictured above), but there are so many ways to use it. Here are a few other ideas:

• Top your favorite grilled protein: salmon, chicken, tofu
• Spice up your lunch quesadilla with a dish of this on the side for dipping
• Add to a taco bar. I think it would work particularly well with fish or shrimp tacos!
• Use it to make a rice bowl more interesting. Try coconut rice as your base for a Cuban feel.
• Spoon it over cream cheese for an easy appetizer when paired with blue corn chips or seedy crackers.

The flavors will really come together as this sits, but I totally get it if you can’t wait and dig in right away. Bon appetit!

You might also like:

• Peach, Corn & Hatch Green Chili Salsa
• Shrimp Ceviche with Avocado
• Vegetarian Tostadas with Creamy Purple Cabbage Slaw

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