Juicy, ripe mango and fresh lime brighten the flavors of this sweet-and-salty salsa. Perfect for potlucks and summer BBQs!
For Cinco de Mayo this year, we were invited over to my (super talented) friend Rebecca’s house for dinner with her family. I told her I’d bring an appetizer and a dessert to go along with whatever she was cooking up.
After seeing some super ripe mangoes at the market, I knew I wanted to make a killer salsa!
This salsa is insanely easy to put together. You just cut things up and add ’em to a big bowl with some drained and rinsed black beans. Then pop a top on the bowl and refrigerate until you’re ready to serve!
This recipe worked out especially well that day since I was able to make it in the morning and devote the afternoon to dessert!
This salsa is light and refreshing. The jicama adds a really nice textural contrast to the soft beans and fruit, and works beautifully with the other flavors.
It was perfect scooped up with tortilla chips, and also sprinkled on top of tacos. I may have even put some on top of my black beans and rice.
What can I say? I really love my black beans!
This stuff gets better the longer it sits in the fridge, too – if it lasts! My babysitter and son polished it off on Siete de Mayo while me and my husband were out for the evening. Glad it was a hit all around!