Fresh Black Bean and Mango Salsa
Black Bean Mango Salsa! This high-protein salsa is packed with fresh, delicious flavor! Mango, red bell peppers, cilantro, jalapenos, black beans and a tangy lime dressing. A must make for summer BBQs, vegan potlucks and more.
Fresh black bean and mango salsa! This recipe hits all of the snacking spots for me: savory, slightly sweet, fresh ingredients and lots of varying textures.
This mango is a tropical twist on salsa! If you like my pineapple salsa, peach habanero salsa, or fresh mango salsa, then you’ll love this mango bean version.
I’ve been making a version of this black bean and mango salsa for years now, but I realized that I didn’t have a recipe to share with you. This salsa is one that you’ll want to make over and over again this summer.
It packs well, so you can make it ahead of time for company, take it to potlucks, or keep it in the fridge for a few days for easy snacking.
I usually serve this with tortilla chips because I love the added salty crunch, but vegetable sticks work as well! You can also eat it straight out of the bowl.
See below for additional details on how to make this black bean mango salsa or scroll down for the full recipe.
How to Make Mango Black Bean Salsa
Prep all of the Ingredients
Chop all of the ingredients for easy assembly: chop the mango, red bell pepper, red onion, cilantro, and jalapeno. Rinse and drain the black beans.
Combine together
Combine all of the salsa ingredients with the lime juice, salt, and cumin. Adjust the seasoning as desired, adding more salt as needed.
Tips for Success
This recipe is super forgiving– you really don’t even have to measure. The ratio works best with one can of black beans and a majority of mango and almost equal parts of red pepper, cilantro, and red onion. However, you can increase or decrease one of the ingredients depending on how you like it.
The seasoning is really just fresh lime juice, salt, and a little cumin for flavor. I tend to start with 1/2 teaspoon of salt and then add from there, depending on the saltiness of your beans.
Health Benefits of Black Bean Salsa
Not only is this recipe incredibly delicious, it’s good for you as well! To make this mango salsa have staying power, I added in canned black beans as beans have a unique combination of protein and fiber, two key items in helping you stay full.
That fiber component is why I’m such a fan of beans as a protein source instead of animal products. You’re still getting protein, but you’re also getting a source of soluble and insoluble fiber (and prebiotics!), two factors that have been shown to be helpful in reducing cholesterol levels and colon cancer.
Ounce-for-ounce, the amount of protein you get from plant-based protein sources, such as beans, is very similar to that from animal-based foods. In addition to 6-7 grams of protein per serving and gut-healthy fiber, beans are full of other healthful nutrients, including cholesterol-lowering sterols and stanols, vitamins, and minerals.
Frequently Asked Questions
How do I serve mango black bean salsa?
We love this one with tortilla chips, but it’s also great in tacos, especially spicy tacos as the cooling mango helps to balance the heat. Try it in my tropical tofu tacos or my blackened tofu tacos.
How long will this keep?
This mango black bean salsa will keep for 2-3 days in the fridge, but it’s best right when you make it. The mango and other ingredients will release water that needs to be drained off after a day or two.
More Salsa Recipes:
- The Best Homemade Salsa for Canning
- Pico de Gallo Recipe
- Salsa Verde
- Cherry Tomato Salsa
- Salsa Roja (made in the blender)
Whatever your reason for adding more beans to your diet, this salsa is a winner! I know you’ll love this black bean mango salsa as much as my family does.
If you make this recipe, make sure to come back and leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Black Bean and Mango Salsa
Ingredients
- 1 14 ounce can black beans, drained and rinsed
- 3 ripe mangos, diced
- 1 medium red bell pepper, chopped
- ½ cup chopped red onion
- ¼ cup packed fresh cilantro leaves, chopped
- 1 jalapeño, seeded and minced
- ¼ cup fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon salt, to taste
Instructions
- Combine everything together in a large bowl. Season to taste, adding more salt or lime juice as desired.
- Serve with tortilla chips or as a side dish.