Black Bean Mango Salsa
Looking for something fresh, colorful, and just a little unexpected? This black bean mango salsa is the perfect blend of sweet, savory, and a little zesty. It’s loaded with bright veggies, juicy fruit, and a creamy finish from avocado. Whether you’re scooping it up with chips, spooning it over grilled chicken, or adding it to tacos, this salsa adds flavor and texture to just about anything.
It comes together in under 20 minutes and doesn’t require any fancy equipment, just a knife, a bowl, and a good squeeze of lime. It’s the kind of recipe that’s great for BBQs, potlucks, or those “I need something now” snack attacks. Fresh, simple, and super satisfying.
Before you get started
Go ahead and cook your corn ahead of time if you’re using fresh—grilled or boiled both work great. Let it cool before slicing off the kernels. Dice your mango, avocado, tomatoes, bell pepper, and onion so everything is about the same size. This makes every bite balanced and scoop-friendly. If you’re feeling bold, toss in a bit of jalapeño for a kick. And don’t skip the lime juice—it ties everything together with a bright citrus pop.
What You Need To Make Black Bean Mango Salsa
To bring this vibrant salsa together, you’ll need black beans (cream-style or regular), fresh corn, mango, avocado, cherry tomatoes, bell pepper, red onion, lime, and seasonings. Jalapeño is optional if you like a bit of heat. Full ingredient list and quantities are available in the recipe card below.
How To Make Black Bean Mango Salsa
1
Start by prepping your fresh corn: boil or grill it, then slice off the kernels once it’s cool enough to handle. If using canned or frozen corn, just make sure it’s thawed and drained. Add the corn to a large bowl along with the black beans.
2
Next, gently mix in the diced mango, avocado, halved cherry tomatoes, diced bell pepper, and red onion. Squeeze in the juice of a fresh lime and season with salt and pepper to taste. If you’re going for some spice, finely dice a jalapeño and stir it in.
3
Toss everything together gently—you don’t want to mash the avocado too much. Chill for a few minutes if you have time, or serve it right away. It’s bright, fresh, and full of flavor in every bite.
Commonly Asked Questions
Can I use canned corn?
Definitely. Just drain it well and give it a quick sauté if you want to bump up the flavor a bit.
What if I can’t find ripe mango?
Pineapple or peaches make great substitutes. Go with what’s in season and tastes sweet.
What do I serve this with?
Tortilla chips are the classic pick, but it’s also amazing on grilled chicken, fish tacos, or even spooned over rice bowls.
Black Bean Mango Salsa
Ingredients
- 2 ears of fresh corn
- Cherry tomatoes
- 1 mango diced
- 1/2 avocado diced
- 1 bell pepper diced
- 1/3 red onion diced
- 1 large lime squeezed
- Salt and pepper to taste
- Optional: jalapeno for some heat
Instructions
- Cook fresh corn (grill or boil), let it cool, and slice the kernels off the cob. If using canned or frozen corn, drain well.
- In a large bowl, add the can of Blue Runner black beans (cream-style or regular).
- Add in the corn, diced mango, halved cherry tomatoes, diced avocado, diced bell pepper, and diced red onion.
- Squeeze the juice of one large lime over the mixture.
- Season with salt and pepper to taste. Add finely diced jalapeño if using.
- Gently toss everything together until well combined. Chill before serving if desired.
- Serve with tortilla chips or use as a topping for grilled meats, tacos, or rice bowls.
