Black Bean & Mango Salsa
This black bean and mango 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.
Equipment
Cutting Board
Sharp Knife
Ingredients
- 1 cup cubed mango (frozen or fresh)
- 1 cup drained and rinsed balck beans
- ½ diced green pepper
- 1 jalapeno (diced fine)
- ½ medium red onion (optional)
- ¼ cup fresh cilantro
- 2 tablespoon lime juice
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon salt
- fresh ground black pepper
Instructions
- Cube the mango, dice the bell pepper and 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.
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