Wednesday, April 25, 2012

Mango Black Bean Salsa

A few years ago, my friend Sharon shared this fabulous Mango Black Bean Salsa recipe with me and it's been a staple on my spring table ever since.  {I'm not going to lie - I forgo the chips and dive in with a spoon, every once in a while.}  I've made adjustments here and there, but it's a pretty fool proof recipe - one you're sure to wow a crowd with!  Hope you enjoy!

Mango Black Bean Salsa
You'll need : 

- 2 Ripe Mangos, diced into bite sized chunks
- 1 Red Bell Pepper, diced into small pieces
- 1 Jalapeno, diced into small pieces {optional - use less if you don't like it spicy}
- 2 T Cilantro, chopped 
- 1 Can Black Beans, drained and rinsed
- 1 Can Sweet Yellow Corn, drained
- 1 Juicy Lemon
- 1-2 t Olive Oil
- 1/2 t Paprika
- Salt & Pepper, to taste

  1. After preparing all of your chopped and diced ingredients, combine mango, pepper, jalapeno, beans and corn in a large bowl.
  2. Drizzle olive oil and lemon juice over top and toss.
  3. Add cilantro, salt, pepper and paprika.  Toss again. {I add more salt, lemon juice and paprika as I see needed.} 
  4. Put into an airtight container and let refrigerate at least one hour prior to serving. 
  5. Enjoy with your favorite {gluten free} corn chips!

I love that this recipe is so colorful and so fresh!  And the best part about it is, it gets better with age.  {Not moldy kind of age, ha!  I promise, it won't have time to mold once you serve it.}  It's a great day-before recipe, the flavors meld the longer they refrigerate.  

Are you a salsa person?  If so, what's your go to summer salsa recipe??

Lots of love...


  1. Great recipe! I love Mangoes and will definitely be trying this out. I have to say, Guacamole dip is my favorite salsa.

  2. Oh guacamole is a favorite of mine as well!! Thanks for your comment Raquel.

  3. I have personally had this salsa and can vouch for how stinking amazing it is. I mean, it does not stink, but it is amazing! Stinking amazing.


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