Mango Black Bean Salsa
This refreshing Mango Black Bean Salsa combines the sweetness of ripe mangoes with the earthiness of black beans, enhanced by zesty lime and fresh cilantro. It's a perfect dip for chips or a flavorful topping for grilled meats and fish.
Equipment
- 1 sharp knife
- 1 cutting board
- 1 mixing bowl
- 1 spoon for mixing
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 2 cups ripe mangoes, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup red bell pepper, diced
- ½ cup small red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 unit jalapeño, seeded and diced (optional, for heat)
- 2 tablespoons lime juice about 1 lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Begin by dicing the ripe mangoes into small cubes. Aim for uniformity so each bite has a consistent flavor.
- In a mixing bowl, combine the diced mangoes, drained black beans, diced red bell pepper, and finely chopped red onion.
- Add the chopped cilantro and diced jalapeño (if using) to the bowl.
- Pour in the lime juice, and sprinkle the salt and black pepper over the mixture.
- Gently fold all the ingredients together with a spoon until well combined. Be careful not to mash the mangoes.
- Taste and adjust seasoning if necessary by adding more lime juice, salt, or pepper.
- Let the salsa sit for about 10 minutes to allow the flavors to meld before serving.
Notes
This salsa can be made a few hours in advance and stored in the refrigerator for up to 2 days.
Serve with tortilla chips, on tacos, or as a refreshing topping for grilled chicken or fish.
Feel free to adjust the ingredients according to your taste preferences; adding avocado or corn can also enhance the flavor and texture.