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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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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 sea salt

Method
 

  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.

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