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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.
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Prep Time
10
mins
Course
Condiment
Cuisine
Mexican
Servings
4
Equipment
Cutting Board
Sharp Knife
Ingredients
1x
2x
3x
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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Keyword
black bean salsa, mango salsa
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