Mango Black Bean Salsa
Fresh mango black bean salsa with lime, red onion, and cilantro—an easy, healthy dip or taco topper ready in 10 minutes.
Servings: 8
Calories: 31kcal
Equipment
- food processor optional but helpful
Ingredients
- 1 ripe mango, diced
- 1 green bell pepper, diced about 1 cup
- 1 orange bell pepper, diced about 1 cup
- 1 small red onion, diced about 1 cup
- 1 (15 ounce) can black beans drained and rinsed
- Fresh cilantro
- 2 limes slice in half and use 3 of the halves
- Salt and pepper to taste
Instructions
- Add the mango, green pepper, orange pepper, onion, and black beans to a large mixing bowl.
- Add a handful of cilantro leaves to a food processor and pulse until they are roughly chopped.
- Add the chopped cilantro to the mixing bowl with the other ingredients and stir everything gently until combined.
- Cut the limes in half and squeeze the juice from three halves over the salsa.
- Season with salt and pepper to taste and stir once more to combine.
- Store any leftovers in an airtight container in the refrigerator for up to two days.
Notes
- Store any leftover mango black bean salsa in an airtight container in the refrigerator for up to 2 days.
- This salsa tastes delicious with tortilla chips, on tacos, or on steak fajitas!
- For a sweeter salsa, add more mango.
Nutrition
Serving: 1serving | Calories: 31kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 294mg | Potassium: 150mg | Fiber: 2g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 51mg | Calcium: 16mg | Iron: 0.3mg
