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Juicy, ripe mango and fresh lime brighten the flavors of this sweet-and-salty black bean salsa. Perfect for Cinco de Mayo, potlucks and summer BBQs!
For Cinco de Mayo last 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!
Looking for more Mexican-inspired favorites? Check out these 5-star recipes:
- Tofu & Black Bean Taco Boats with Jicama Mango Salsa
- Chicken Quesadillas with Chipotle Ranch Dip
- Slow Cooker Chipotle Pork Tacos with Avocado + Chipotle Cremas
- Bar-B-Q Turkey Burgers with Grilled Pineapple Guacamole
- Slow Cooked Green Chile Pork Enchiladas
- Mandarin Chipotle Pork Tacos
- Lamb Fajitas
📖 Recipe
Mango, Jicama + Black Bean Salsa
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: about 6 cups of salsa 1x
- Category: Appetizers
- Method: No Cook
- Cuisine: Mexican
Description
Juicy, ripe mango and fresh lime brighten the flavors of this sweet-and-salty black bean salsa. Perfect for Cinco de Mayo, potlucks and summer BBQs!
Ingredients
- 3 ripe mangoes, peeled, pitted and diced (about 2 cups)
- ½ small jicama, peeled and diced (about 2 cups)
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 jalapeño, stemmed, seeded, and minced (about 1 tablespoon)
- 3 tablespoons finely chopped red onion
- ¼ cup chopped fresh cilantro
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- ½ teaspoon sea salt
Instructions
- Place all ingredients in a large bowl. Stir well to combine, taste for seasoning, and add more salt if needed. Serve immediately or cover and refrigerate until ready to use.
Nutrition
- Serving Size:
- Calories: 180
- Sugar: 24 g
- Sodium: 469.3 mg
- Fat: 0.9 g
- Saturated Fat: 0.2 g
- Carbohydrates: 40.5 g
- Fiber: 9.3 g
- Protein: 6 g
- Cholesterol: 0 mg
Srividhya Manikandan says
Never tried jicama in salsa.. this looks very inviting.
BigFlavorsFromATinyKitchen says
It adds a really nice crunch - I hope you like it!
Deanna Samaan says
This looks soo good!!
BigFlavorsFromATinyKitchen says
Thank you so much! It's a family favorite and SO simple!
Michelle Nahom says
I love mango salsa and I do make it a lot for our summer BBQs. I'm glad to have another recipe to try!
BigFlavorsFromATinyKitchen says
A perfectly ripe mango makes all the difference, right??