Mango Black Bean Salsa makes everything taste tropical. It’s great as a dip or over cooked chicken breast or fish
Mangoes remind me of tropical scenes, and it’s February – the exact opposite of tropical in my opinion. But for some reason, mangoes were on sale the other day. I am a sucker for fruits and vegetables on sale, so, of course, I bought 3. One can only eat so much mango, so I decided to make some mango salsa.
Wait, don’t stop reading! I know mangoes may not be everyone’s favorite fruit. Sometimes it is even hard to find, but I promise this is good. Maybe you’re like my sister who hates fruit in things (much to my dismay), but the mango just makes the salsa taste great and fresh. I promise. Try it; I bet you’ll like it.
The great thing about salsa is that it is mostly vegetables (and fruit in this case). Bottled salsa can be high in sodium, but when you make it yourself, you have the ability to control the amount of salt you add.
This salsa tastes great with chips, of course, as well as served with chicken, shrimp, and salmon. I’ve tried it with all three, and it’s really good on basically anything.
So instead of feeling sad that it’s only February and the cold weather is old and you’re ready for springtime, just make this salsa. If you can’t find fresh mango, use frozen mango that is thawed and drained.
Mango Black Bean Salsa
What You'll Need:
- 1 small red onion finely minced (about 3/4 cup)
- 4 cup boiling water
- 2 mangos diced (about 2 cups)
- 15 oz can black beans or 1 ½ cups cooked, drained and rinsed
- 1 cup red bell pepper finely diced (about 1 pepper)
- 3 TBSP fresh cilantro chopped, or parsley if you don’t like cilantro
- 2 TBSP fresh lime juice from 1 lime
- 2 TBSP minced jalapeño
- 2 tsp minced garlic
- ⅛ tsp salt
How to Make It:
Put the onion in a colander or strainer and pour the boiling water over it. Then drain. Transfer the onion to a bowl (make sure it’s a non-metal bowl).
Add the mango, black beans, bell pepper, cilantro, lime juice, jalapeño, garlic, and salt. Gently stir everything together.
Refrigerate for at least an hour to allow flavors the blend. The longer the salsa sits together, the better it tastes.
Recipe Notes*Use 1/4 tsp cayenne pepper in place of jalapeño if desired, or omit for a mild salsa. *Use 2 cups frozen diced mango, thawed, if you can't find fresh mangos *Makes 3 cups salsa
What I used to make this recipe:
I made a pita with some left-over broiled salmon, baby spinach leaves, and black bean and mango salsa. It was so good!
Hope you have a great weekend! Happy Mardi Gras!!
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(Photos updated on June 29, 2016)