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.
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.