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Mango, Jicama + Black Bean Salsa

Overhead shot of a bowl of Mango, Jicama + Black Bean Salsa with tortilla chips.
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!
Big Flavors from a Tiny Kitchen - Ashley Covelli
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Servings: 24 (¼-cup servings - makes about 6 cups total)
Course: Appetizers
Cuisine: Mexican
Prep Time 10 minutes
Total Time 10 minutes

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 kosher salt

Instructions
 

  1. 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.

Video

Nutrition information

Nutrition Facts
Mango, Jicama + Black Bean Salsa
Amount per Serving
Calories
13
% Daily Value*
Fat
 
0.1
g
0
%
Saturated Fat
 
0.02
g
0
%
Polyunsaturated Fat
 
0.02
g
Monounsaturated Fat
 
0.02
g
Sodium
 
64
mg
3
%
Potassium
 
45
mg
1
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
0.2
g
0
%
Vitamin A
 
178
IU
4
%
Vitamin C
 
8
mg
10
%
Calcium
 
4
mg
0
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

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