Black Bean-Mango Salsa

Black Bean-Mango Salsa
Photo by James Carrier


  • ¼ cup finely diced onion
  • 1 tablespoon red wine vinegar
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 cup diced firm-ripe mango
  • 1 Roma tomato (about 1/4 lb.), rinsed, cored, and coarsely chopped
  • Salt and pepper
  • 2 tablespoons lime juice
  • + 4 more ingredients
    • 1 clove garlic, peeled and minced
    • 1 tablespoon chopped fresh cilantro
    • ½ cup each diced orange and yellow bell pepper (or all 1 color)
    • 1 tablespoon minced fresh jalapeño chili

In a bowl, mix beans, mango, tomato, bell peppers, onion, jalapeño, cilantro, garlic, lime juice, and vinegar. Add salt and pepper to taste. Serve, or cover and chill up to 1 day. Nutritional analysis per 1/4 cup.

View full recipe at My Recipes


Variations on Black Bean-Mango Salsa

  • Black Bean-Mango Salsa
    • 1/4 cup finely chopped red onion
    • 1 mango, peeled and chopped
    • 2 teaspoons finely chopped canned chipotle chile in adobo sauce
    • +4 other ingredients

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