This Mango Black Bean Salsa is super easy to prepare and hits all the right notes of sweet and citrusy, with a spicy kick from the jalapenos. Perfect for topping vegan fish tacos, a salad, or dipping tortilla chips.
I love the sweet and spicy elements of this fresh salsa. Initially, I came up with this recipe as a topper for my Vegan Fish Tacos, but I also think it goes great on a salad or as a dip for tortilla chips. More recently, I used this salsa as inspiration for my Zesty Quinoa Salad.
This recipe is so easy! It requires no cooking and comes together in about 10 minutes. It's also versatile, and you can easily make adjustments based on personal preference or what you have in stock at home.
Mango black bean salsa is perfect for taking to a potluck, picnic, or cookout. It's also great for keeping in the fridge so you can grab it for a healthy snack throughout the week.
You'll love this Mango Black Bean Salsa because it's:
- Quick & Easy
- Vegan / Vegetarian
- Gluten-free
- WFPB & Oil-free
- Flavorful & Delicious
- Perfect as an Appetizer Dip
- A Delicious addition to tacos, burrito bowls, salads, and more!
Ingredients & Notes
- cubed mango: Either fresh or frozen works. Just use whatever is easiest for you.
- black beans: I find it's easiest to use canned black beans, but if you have some you made from scratch, that's also fine.
- green pepper: You could use any color of bell pepper, but for this salsa I prefer green.
- jalapeños: If you don't like spicy foods, just leave them out.
- red onion: If you're the kind of person who hates raw onion, then just leave this out.
- fresh cilantro: Ideally fresh, but frozen or freeze-dried cilantro would also do in a pinch.
- lime juice: EIther freshly squeezed or store-bought is fine.
- ground coriander
- garlic powder
- salt
*See recipe card for quantities.
Instructions
Making this salsa couldn't be easier. First, drain and rinse the beans. Wash and roughly chop the cilantro.
Next, cube the mango. If you're using frozen mango, be sure to defrost for a few minutes before you begin. I actually love to use frozen mango because it's cheaper, easier to prep, and tends to give off more juices--perfect for salsa.
Finely dice the bell pepper and red onion. Deseed and finely dice the jalapeño (if you've never done this before, see these tips for how to dice a jalapeño first).
Then combine all the ingredients in a bowl. Serve and enjoy right away or store for later. That's it!
Tips
- Always be extra careful when chopping spicy peppers. The heat from the seeds can stay on your fingers and get into your eyes or any other place you accidentally touch, so be sure to wash your hands thoroughly after prepping.
- Pro-tip for chopping cilantro. I used to spend a ton of time removing the leaves from the stems because that's what I thought you were supposed to do. But then I found out that the stems are also flavorful, so now I just wash the cilantro, pat it dry, and chop off the tougher ends. Then I chop up the rest, stems and all! Easy peasy!
How to serve
Serve this black bean mango salsa as a dip with your favorite tortilla chips, pretzels, or crackers. Or add to a taco. It would be great with either vegan fish tacos or vegan street tacos.
You could also add this black bean salsa to a salad, burrito bowl, or buddha bowl.
How to store
Store mango salsa in an airtight container in the refrigerator for up to a week.
Related Recipes
📖 Recipe
Mango Black Bean Salsa
Equipment
Ingredients
- 1 ½ cup cubed mango (frozen or fresh)
- 1 cup drained and rinsed black beans
- ½ diced green pepper
- 1 jalapeno (diced fine)
- ¼ medium red onion (or half a small red onion)
- ¼ cup fresh cilantro
- 2 tablespoon lime juice
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Cube the mango (smaller cubes work better). Finely dice the bell pepper. Remove the seeds and finely dice the jalapeno. Drain and rinse the black beans. Chop the cilantro.
- Combine all ingredients in a large bowl. Taste and adjust seasoings if necessary. Serve and Enjoy!
- This salsa can be made up to two days in advance. You can store it in the refrigerator in a glass jar for up to a week.
Notes
- This recipe makes about 2 ½ cups of salsa.
Nutrition
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Janet says
I'm one of those people who doesn't like the taste of cilantro, but this salsa sounds wonderful! Do you have any suggestions of what I can substitute?
Julianne Lynch says
You could simply leave the cilantro out. Or you could try subbing parsley or Thai basil.