- Dish type
- Side dish
With just a few ingredients you have a lovely, colourful mango salsa in minutes! The beans make it quite filling so good enough to bring to the office for lunch.
10 people made this
- 4 mangos, peeled and diced
- 1 (400g) tin black beans, drained
- 250g corn
- 2 tablespoons freshly chopped coriander
- 1 lime, juiced
- salt and pepper to taste
MethodPrep:15min ›Extra time:1min chilling › Ready in:16min
- Stir the diced mango, black beans, corn, cilantro, lime juice, salt and pepper together in a bowl. Chill at least 1 hour before serving.
Reviews & ratingsAverage global rating:(10)
Reviews in English (7)
by Tirzah Evangelista
This was great!! My dinner guest oo'd and aah'd they loved it, my family did too. I served it over broiled chicken some just ate it as a mango salad. I prepped early in the day so plenty of time to marinade. I think next time I'll add extra lime and cilantro, to taste-13 Apr 2010
I too add onion and petite diced tomatoes - a little crazy salt doesn't hurt either. This recipe is out of this WORLD and uniquely different. Great with Tostitos Scoops!-15 Mar 2011
Mango Black Bean Salsa Dip
Healthy and boldly flavorful, this Mango Black Bean Salsa Dip is a sure hit every time you serve it. It’s festively colorful, wonderfully textured, and tastes irresistible. Plus, it can easily be made ahead of time.
This one goes out to all my salsa-dip-chip loving peeps. If a summer gathering is on your radar, get ready for plenty of sunny smiles with this Mango Black Bean Salsa Dip. (Sorry, I was really torn between Salsa and Dip, so it’s both)
This mango black bean salsa dip is like the little black dress of summer picnics. It’s the dish that’s always popular, goes with everything, and fail-proof. And it always, always gets plenty of compliments.
For instance, you could bring a lot of mango black bean salsa to a party and literally watch your happy friends scrape the entire bowl clean, with not a even a teensy morsel left (not a figurative nor an exaggerated example.)
With winning ingredients like ripe mangoes, sweet corn, crispy red peppers, and tasty black beans, you know it must be drool worthy….
Recipe of Award-winning Mango and Black Bean Salsa
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mango and black bean salsa. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Mango and Black Bean Salsa is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Mango and Black Bean Salsa is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have mango and black bean salsa using 10 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Mango and Black Bean Salsa:
- Prepare 1 of mango, peeled, pitted and diced.
- Make ready 1 of small red onion, diced.
- Prepare 1/2 of red bell pepper, diced.
- Get 1/2 c of fresh or thawed frozen corn kernels.
- Get 1/2 c of black beans, rinsed and drained.
- Get 2 T of chopped fresh cilantro.
- Get 2 T of lime juice.
- Prepare 1/4 tsp of sugar.
- Take 1/4 tsp of salt.
- Prepare 1/8 tsp of pepper.
Instructions to make Mango and Black Bean Salsa:
- Stir together all ingredients in medium bowl until well mixed. Cover and refrigerate at least 30 minutes. Use within one day..
So that is going to wrap it up with this special food mango and black bean salsa recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
You might also like:
- Author: Leanne Ray, MS, RDN
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1.5 cups 1 x
- Category: Appetizers, Mains
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
- 1/2 cup mango, small diced
- 1/2 cup black beans, drained and rinsed
- 1/2 small red bell pepper, small diced
- 1/4 cup red onion, minced
- 2 Tbsp cilantro, chopped
- 1/2 jalapeño, seeded and minced
- 1/2 lime, zested & juiced
- 2 Tbsp pepitas
- generous pinch of kosher salt
- Mix everything together in a small bowl until well combined. Refrigerate for at least one hour to let the flavors really come together.
- The equipment section above provides affiliate links to things I use often in my kitchen and love!
- Serving suggestions: use to top grilled protein, as a dip for tortilla chips or on tacos!
- Serving Size: 1/4 cup
- Calories: 48 calories
- Fat: 1 gram
- Carbohydrates: 7 grams
- Fiber: 2 grams
- Protein: 2 grams
Keywords: mexican food, cilantro, pepitas, healthy dips, healthy dinner recipes, summer recipes
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Black Bean-Mango Salsa
Black beans, mango, and corn make up the main part of this colorful salsa. Cilantro, red onion, mint, lime juice, and honey add irresistible flavor. Packed with protein, vitamins, minerals, and fiber, this salsa is a beautiful, healthy, and tasty addition to any table. Top a salad with it to add nutrition and flavor, or spoon it onto tortilla chips, or as in my photos, try it with crispy polenta discs. Or just take a spoon and eat it straight! Either way, it is delicious!
If left to my own devices, I would probably eat way too much bread and cheese. So it’s really nice when I can find a super-healthy, clean eating recipe that I love, a dish that can energize my body and help me work hard and stand strong. The balance of flavors in this salsa is wonderful. A bit of sweetness from the mangoes and honey is mixed with a bit of zing from the lime juice and cilantro. It is a great snack, salad topper, or side dish.
I adapted this recipe from my husband’s beloved “Thrive Energy Cookbook” by Brendan Brazier. I was drawn to it because my grocery store has had mangoes on sale for the past couple of weeks, so we have had mangoes in our fruit bowl waiting to be used. Now that I have found this salsa, I expect it will become a regular in our rotation, because it is so delicious, easy, and versatile. I used thawed frozen corn instead of fresh, and substituted honey and olive oil instead of the agave nectar and hemp oil called for in the Thrive recipe.
The days and evenings of this month have been very full. I have not posted as often as I would like to. It’s not that I haven’t been in the kitchen–quite the contrary! I just haven’t gotten the photos or the recipes organized. But that is about to change. I am about to get back on track. Recently, I started playing the piano again, after almost three years away from it. Since my dad died, I have been unable to touch the piano. I think it has something to do with the emotions released when playing the piano.
In any case, although I am very rusty, it feels good to have that part of my life back again, and I know my dad would be glad about it too. I stumbled across a really pretty song that I am now working on, called The Dance, written by Tony Arata. Apparently, Garth Brooks also is known for singing it. I am not usually a country music aficionado, but this song really caught me. The melody is so beautiful, and the words….they are a good reminder. We don’t always know how things are gong to turn out. Sometimes it’s better that way, otherwise we may not take risks or go for our dreams. If we try to avoid heartbreak, disappointment, or failure, we might miss out on the things that make life worth living. “Our lives are better left to chance….I could have missed the pain…but I’d have had to miss the dance.” It’s not like we haven’t heard this message or something similar to it before, but when it is put to music in a beautiful song, sometimes it’s like hearing the message for the first time again.
I hope you all have a great weekend, and enjoy the beautiful fall colors if you live in an area like mine, where the leaves are just starting to turn beautiful shades of red and gold. And if you try this salsa, I hope you enjoy it as much as we do here! I’m sharing this recipe at Angie’s Fiesta Friday, co-hosted this week by Julianna @ Foodie on Board and Zeba @ Food For The Soul.
Black Bean-Mango Salsa
- 1 cup of cooked or rinsed canned black beans
- 1 cup of mango, peeled and diced
- 1 cup of sweet corn kernels, fresh or thawed from frozen
- 1/4 cup of red onion, finely diced
- a handful of fresh cilantro leaves, torn and stems removed
- 3 or 4 fresh mint leaves, finely chopped
- 2 tablespoons of fresh squeezed lime juice (about 1 lime)
- 1 tablespoon of extra-virgin olive oil
- 1 teaspoon of honey
- salt and pepper to taste
Combine all of the ingredients in a large bowl. Stir gently and thoroughly. Best served immediately, but can also be kept tightly sealed in the refrigerator for up to a week. Use on top of salads, with tortilla chips or polenta discs, or however you like. Enjoy!
This recipe is adapted from the Thrive Energy Cookbook by Brendan Brazier.
- 1 (15 ounce) can no-salt-added black beans, rinsed and drained
- 1 medium papaya, halved, seeded, peeled, and chopped (1 1/4 cups)
- 1 medium mango, halved, peeled, pitted, and chopped (1 cup)
- 1 medium orange, sectioned and chopped (see Tip)
- ⅓ cup chopped red onion
- 2 tablespoons orange juice (see Tip)
- 2 tablespoons olive oil
- 2 tablespoons snipped fresh cilantro or parsley
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch 1/8 to 1/4 teaspoon cayenne pepper
- 8 ounces scoop shaped baked tortilla chips
- 1 bunch Cilantro or parsley leaves
In a large bowl combine beans, papaya, mango, orange, and red onion. In a small bowl whisk together orange juice, olive oil, snipped cilantro, lime juice, salt, black pepper, and, if desired, cayenne pepper. Spoon orange juice mixture over bean mixture toss to combine. Serve immediately or cover and chill for up to 24 hours.
To serve, spoon salsa into baked scoop chips. If desired, garnish cups with fresh cilantro or parsley leaves.
Tip: Section and chop the orange over a shallow dish you should be able to reserve the juice for the 2 tablespoons needed in the recipe.
Mango Black Bean Salad Recipe
First of all, move over traditional salad, it&rsquos time to create magic in the kitchen with this Mango Black Bean Salad. This recipe is easy to make and delicious with anything you pair it with. We always have this with grilled chicken or Salmon. A couple of my kids have this just as is as a salad. So either way, you decide to have this you can&rsquot go wrong.
I love making a huge batch of this Mango Black Bean Salad Recipe because I save some in the fridge to have later or the next day as a quick snack. They are great for those who are into meal prepping. Oh did I forget to mention how yummy this is with some grilled or sautéed Shrimp?
Also, What&rsquos not to love about the ingredients in this oh-so-delicious salad? This recipe makes a great side dish at home or when you&rsquore headed to a potluck. Surprise and delight your guests with this amazing Mango Black Bean Salad. Make sure you make plenty of it though, your family and guests will be requesting more ASAP! Black beans are making a comeback and they&rsquore the guests of honor in this salad.
How long is bean salad good for?
When stored in an airtight container, this bean salad recipe will be good for about 3-5 days in the fridge without any issues.
Can you freeze Mango Black Bean Salad?
Bean salads can be frozen for up to 3 months. The key is how you store them to prevent freezer burns. Make sure you place them in an airtight container before you place in the freezer. When you are ready to eat it again just remove it the night before and let it thaw in the fridge.
Ingredients for this Mango Salad Recipe:
So, here is what you will need to make this Vegan Bean Salad Recipe: Red bell pepper, Red onion, Jalapeno, Black beans, Mangoes, Corn kernels, Cilantro leaves, Olive oil, Lime juice, Salt and pepper to taste, Ground cumin, and Chili powder
Furthermore, I have a few other recipes that you might want to check out if you have a moment:
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Preheat the oven to 200 F.
Combine the salsa, cumin, and black beans in a food processor and pulse until smooth. Add 1 cup bread crumbs, 1/4 cup scallions, salt, and black pepper.
Divide the mixture into small patties, roughly 1/8 cup each. Dredge the patties in the remaining 1/2 cup bread crumbs. Set the patties on a tray and refrigerate for 30 minutes.
While the bean cakes chill, combine the mangoes, onion, red bell pepper, 2 tablespoons scallions, cilantro, lime juice, sugar or agave nectar, and cayenne pepper and refrigerate until serving time.
Heat a nonstick large skillet over medium heat. Using cooking spray throughout the sauté process, sauté the cakes for about 3 minutes per side, watching carefully so the cakes don't burn.
Place the cakes on a baking sheet and place in the 200 F oven until all cakes are prepared. Serve the cakes with the salsa.
Black Bean-Mango Salsa (video)
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Get your chips ready for this yummy Black Bean Mango Salsa! Be sure to check out the video below.
Beans, beans, the magical fruit the more you eat, the more you…. How funny, we all know how that old song goes. But, did you know that you actually make your intestinal bacteria happy with all the fiber from beans?
Bacteria that live in our intestinal tract, also known as gut bugs, flourish off colorful, plant-based foods. This black bean mango salsa not only tastes good but it’s good for you too!
To learn more about the importance of gut health, check out this article: “What The Bacteria In Your Gut Have To Do With Your Physical And Mental Health.”
These little bugs can even affect your mental health. OK, but I love, love, love mango salsa. Problem is, that I can eat the whole container in one sitting and that is just too much fruit at one time.
Black Beans are so versatile! Try these recipes to see how much so:
So, enter, the BLACK BEAN! The beans fill you up and the mango satisfies your sweet tooth. It’s a tangy, sweet, crunchy, spicy delight! Dip into with homemade, oil-free crispy tortilla chips and it’s pretty much guilt-free.
Not only is this great with chips but it can be a topping for other items as well. Try it in lieu of a heavy salad dressing next time you’re craving a spinach salad.
To make the tortilla chips either bake in the oven as in the instructions below or try this handy oil-free chip maker.
Did you know most people consider the “black bean” to be one of the world’s healthiest foods? Many public health organizations – including the American Diabetes Association, the American Heart Association, and the American Cancer Society – recommend legumes as a key food group for preventing disease and optimizing health.
- Place in a single layer on the chip maker.
- Microwave for about 4 minutes or until crisp.
I’d love to hear your feedback in the comments below for this Black Bean Mango Salsa recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
This recipe is Certified Plantricious
because it meets the following guidelines.