Mango Jalapeno Salsa with Black Beans
My homemade, quick-to-make mango salsa is punched up with spicy jalapeño for a little heat and canned black beans! The presence of the canned black beans adds fiber which I love as a Registered Dietitian. It's so easy to scoop up with a tortilla chip, spoon into tacos or add to a bowl!
Servings 4
Calories 200kcal
Equipment
Ingredients
- 2 cups of frozen diced mango see note
- 1/4 medium red onion diced
- 1/2 cup cherry tomatoes diced
- 1/2 red, orange or yellow bell pepper diced
- 1/2 jalapeno deseeded and diced
- 1 540 ml can of black beans drained and rinsed
- 1/4 cup fresh cilantro chopped
- 1 tbsp olive oil
- 1 lime juiced
- 1 clove garlic minced
- 3/4-1 tsp salt or to taste
Instructions
- Thaw your diced frozen mango, either by leaving it in a bowl on the counter for 30 minutes until its easy to chop into smaller pieces, or by microwaving it for 30 second intervals until it's thawed but not hot. Drain off any excess liquid so that the salsa doesn't get soupy.
- Chop your thawed mango into smaller, 1/2 inch pieces.
- Place the diced mango, red onion, cherry tomatoes, jalapeno, and bell pepper, plus the drained and rinsed black beans and chopped cilantro into a bowl.
- Drizzle with olive oil and lime juice and top with minced garlic and salt and stir until well combined. Enjoy right away with chips, in tacos or bowls, or let sit for 30 minutes to let the flavors combine more and enjoy!
Notes
Storing leftovers: Refrigerate leftovers in an airtight container for 2-3 days!
Note: You can definitely make this recipe with fresh mango instead! Just make sure it's nice and ripe so that it's sweet enough!
If your mango isn't sweet enough, feel free to stir in 2-3 tsp of sugar to sweeten slightly!
Nutrition
Calories: 200kcal | Carbohydrates: 35g | Protein: 8g | Fat: 4g | Monounsaturated Fat: 2g | Sodium: 775mg | Potassium: 520mg | Fiber: 10g | Sugar: 11g | Vitamin C: 31mg | Calcium: 72mg | Iron: 2mg
