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Black Bean and Mango Salsa

Fresh, colorful, and packed with sweet and savory flavor, this Black Bean and Mango Salsa combines juicy mango, hearty black beans, crisp vegetables, and bright lime juice into one vibrant dish. Perfect for chips, tacos, grilled meats, or meal prep, this easy no-cook salsa comes together in minutes and delivers bold summer flavor in every bite.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Mexican, Tex-Mex
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups black beans, drained and rinsed
  • 2 ripe mangoes, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp chili powder

Equipment

  • large mixing bowl
  • cutting board
  • chef's knife
  • small mixing bowl
  • mixing spoon

Method
 

  1. Drain and rinse the black beans thoroughly, then add them to a large mixing bowl.
  2. Dice the mangoes, bell pepper, and red onion into small bite-sized pieces.
  3. Add the chopped vegetables, jalapeño, and cilantro to the bowl with the black beans.
  4. In a small bowl, whisk together lime juice, olive oil, salt, pepper, and chili powder.
  5. Pour the dressing over the salsa ingredients and gently stir until evenly coated.
  6. Taste and adjust seasoning if needed with extra lime juice or salt.
  7. Chill for 15 to 20 minutes before serving for the best flavor.

Notes

Use ripe but firm mangoes for the best texture. Chill before serving to help the flavors blend beautifully. Add avocado right before serving for extra creaminess. For milder salsa, reduce or omit the jalapeño seeds. This salsa is naturally vegetarian and gluten-free and tastes even better after a few hours in the refrigerator.