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 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 throughout 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:
- 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 red onion and red pepper
- Peel and dice a ripe mango. (check out this post on how to peel a mango)
- Finely chop the cilantro.
- 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.
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
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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)
- 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
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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