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.
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
Mango Black Bean Salsa
Mango Black Bean Salsa is a versatile condiment or dip that you’ll be making all summer long. Use it to top grilled tofu or fish for a flavor-packed entreé everyone will love!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1.5 cups 1x
- Category: Appetizers, Mains
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
- 1/2 cup mango, small diced
- 1/2 cup black beans, drained and rinsed
- 1/2 small red bell pepper, small diced
- 1/4 cup red onion, minced
- 2 Tbsp cilantro, chopped
- 1/2 jalapeño, seeded and minced
- 1/2 lime, zested & juiced
- 2 Tbsp pepitas
- generous pinch of kosher salt
- Mix everything together in a small bowl until well combined. Refrigerate for at least one hour to let the flavors really come together.
- The equipment section above provides affiliate links to things I use often in my kitchen and love!
- Serving suggestions: use to top grilled protein, as a dip for tortilla chips or on tacos!
- Serving Size: 1/4 cup
- Calories: 48 calories
- Fat: 1 gram
- Carbohydrates: 7 grams
- Fiber: 2 grams
- Protein: 2 grams
Keywords: mexican food, cilantro, pepitas, healthy dips, healthy dinner recipes, summer recipes
Want More Plant-Forward Recipes?
Join my VIP list and I'll send you five reader favorites! Healthy, flavor-packed recipes. What's not to love about that?
Leave a Reply