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Black Bean Mango Salsa

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Cuisine: Mexican
Course: Side Dish, Snack
Prep Time: 10 minutes
Servings: 4


  • 16 oz. bag frozen mango (partially thawed)
  • 1 can black beans (drained and rinsed)
  • ½ onion (small diced)
  • 2 tomatoes (small diced)
  • ½ cup chopped cilantro
  • 2 Tbsp. red wine vinegar
  • 2 limes (zested and juiced)
  • 2 tsp. ground cumin
  • 2 tsp. olive oil
  • ¼ tsp. kosher salt
  • tsp. ground black pepper


  • Using a knife or food processor, chop mango to medium diced pieces.
  • Place all ingredients in a medium bowl and stir to combine.
  • Refrigerate for an hour to allow flavors to develop if time allows.
  • Serve with bell pepper scoops or baked tortilla crisps.



Instead of mango, try fresh strawberries, fresh or frozen peaches or fresh or frozen pineapple. If you like more heat, use jalapeño scoops instead of bell pepper scoops. Experiment with other types of beans and try lemon or orange juice instead of lime. If you don’t have fresh citrus, try a splash of bottled lemon or lime juice.
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