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