Here is an easy black bean salsa recipe that can be made year round. Make this black bean salsa recipe ahead of time and store in the refrigerator for a healthy snack through out the day.

If you love this salsa recipe be sure to try Chipotle Copycat Roasted Chili-Corn Salsa recipe or Canning Salsa Verde. You won’t be disappointed.

black bean salsa recipe

The combination of canned black beans, canned corn kernels and the fresh mango will keep your chip reaching for another dip. Make this black bean salsa recipe ahead of time and store in the refrigerator for a healthy snack through out the day.

Black Bean Mango Salsa Ingredients

• Black Beans, drained and rinsed
• Whole Corn, drained and rinsed
• jalapeno, seeds removed, finely diced
• Red Bell Pepper, seeds removed, diced
• Mango, peeled and diced
• Red Onion, finely diced
• Bunch Cilantro (more if you like it!)
• Lime, zested and juiced
• Avocado, diced (optional)
• Olive Oil (optional)
• Avocado, large dice, (optional)
• Salt, added to taste

black bean salsa recipe directions:

• Rinse and drain the black beans and the canned corn.
• Remove the seeds from the jalapeno and finely dice. If you like added heat, leave the seeds in.
• Finely dice a 1/4 of a red onion.
• Remove the seeds and stem off of the red pepper and finely dice it.
• Peel and dice a ripe mango. (check out this post on how to peel a mango)
• Finely chop the cilantro.
• I like to zest the lime in addition to juicing it. It adds just a bit more pop of flavor.
• Stir all the black bean salsa recipe ingredients together.
• Take a taste and adjust the seasoning to your taste.
• It might need a sprinkling of salt or a drizzle of olive oil.
• Another tasty addition is a diced avocado. YUMMY!

Yield: 4 cups

Black Bean Corn Mango Salsa

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Here is an easy black bean salsa recipe that can be made year round. Make this black bean salsa recipe ahead of time and store in the refrigerator for a healthy snack through out the day.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 15 oz. can Black Beans, drained and rinsed
• 15 oz. can Whole Corn, drained and rinsed
• 1 jalapeno, seeds removed, finely diced
• 1 Red Bell Pepper, seeds removed, diced
• 1 Mango, peeled and diced
• 1/4 Red Onion, finely diced
• 1/4 Bunch Cilantro
• Lime, zested and juiced
• 1 Avocado, diced (optional)
• Drizzle of Olive Oil, optional
• 1 Avocado, large dice, (optional)
• Salt, added to taste

Instructions

1. Rinse and drain the black beans and the canned corn.
2. Remove the seeds from the jalapeno and finely dice. If you like added heat, leave the seeds in.
3. Finely dice a 1/4 of a red onion.
4. Remove the seeds and stem off of the red pepper and finely dice it.
5. Peel and dice a ripe mango. (check out this post on how to peel a mango)
6. Finely chop the cilantro.
7. I like to zest the lime in addition to juicing it. It adds just a bit more pop of flavor.
8. Stir all the black bean salsa recipe ingredients together.
9. Take a taste and adjust the seasoning to your taste.
10. It might need a sprinkling of salt or a drizzle of olive oil.
11. Another tasty addition is a diced avocado. YUMMY!

Nutrition Information:

Yield:

16

Serving Size:

1/4 cup
Amount Per Serving:Calories: 112 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 128mg Carbohydrates: 17g Fiber: 5g Sugar: 5g Protein: 4g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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