Black Bean Corn Mango Salsa Recipe

This black bean salsa is easy to make and full of delicious flavors of black beans, corn, tomato, red onion, lime and some jalapeno for a nice heat! I added chopped avocado and diced mango for a bit of tropical sweetness, but leave it out if you like.

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.

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 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

How to make black bean salsa:

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 ¼ of red onion and red pepper
4. Peel and dice a ripe mango. (check out this post on how to peel a mango)
5. Finely chop the cilantro.
6. Stir all the black bean salsa recipe ingredients together.
7. Take a taste and adjust the seasoning to your taste. It might need a sprinkling of salt or a drizzle of olive oil.

Black Bean Salsa tips:

• I like to zest the lime in addition to juicing it. It adds just a bit more pop of flavor.
• Another tasty addition is a diced avocado. YUMMY!

Black Bean Corn Mango Salsa

Sarah Mock

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.

4.75 from 4 votes

Print Recipe

Prep Time 10 mins

Cook Time 0 mins

Total Time 10 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Appetizer Recipe, Side Dishes

Cuisine Mexican

Servings 4 cups

Calories 124 kcal

Ingredients

  

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• 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
• ¼ Red Onion finely diced
• ¼ 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

 

• 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 ¼ 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!

Video

Notes

Black Bean Salsa tips:

• I like to zest the lime in addition to juicing it. It adds just a bit more pop of flavor.
• Another tasty addition is a diced avocado. YUMMY!

Nutrition

Serving: 1/4 cupCalories: 124kcalCarbohydrates: 18gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 128mgFiber: 5gSugar: 5g

Tried this recipe?Let us know how it was!