This easy Avocado, Mango and Black Bean Salsa is full of fresh and healthy vegetables and whips up in no time. A great side dish, topping or party dip recipe – a fun twist on a cowboy caviar salad!
How do you feel about salsa dips? Because I feel very strongly about them. There is never a tortilla chip without 5 minute homemade fresh salsa in our house, and this Avocado, Mango and Black Bean Salsa right here is definitely one of my favorites!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Black beans: I used my home cooked black beans, but canned is perfectly fine. I’ve also made this with kidney beans before, and it comes out just as delicious.
- Corn: Please use canned corn for this recipe, not frozen corn. If you only have frozen corn, you must fully cook it, then cool it back down again before using it in the salsa. Uncooked frozen vegetables can be contaminated and cause food-borne illness.
- Tomatoes: I have made this with both large Roma tomatoes and mini Roma tomatoes, and both work. For large ones, remove the seeds before dicing them. For mini Romas, chop them first and then gently squeeze out some of the excess water before adding them to the salsa.
- Red pepper: If you’re wondering how to dice your pepper with chef skills, check out my post how to cut a bell pepper!
- Cilantro: Not a fan of cilantro? Use chopped flat-leaf parsley instead!
How to make this recipe
Once you have chopped up everything, place it in a large bowl.
I highly recommend combining the salt, olive oil and lime juice separately before adding to the salsa – it helps to evenly distribute the salt through the finished dish.
add ingredients to bowl gently toss
Gently toss to coat all of the ingredients with the lime juice mixture, then serve immediately!
Recipe tips
- Try to dice your ingredients evenly – it makes the salsa come together better.
- You can make this as chunky or as finely chopped as you like. I will say that there is a limit to how small you can dice the avocado, at some point it just turns into mush.
- I do not recommend storing leftovers with avocado and mango. If you’re planning for leftovers, remove the part you want to store for later and refrigerate it before adding the avocado and mango. Then add those ingredients to only the portion you are serving right away.
- Without avocado/mango, the salsa keeps covered in the refrigerator for 24 hours.
Serving ideas
This salsa is great with fish or with chicken – we love it with air fryer chicken breasts or with lemon baked cod.
It’s also wonderful as an appetizer with corn chips. Or eaten by the spoonful, just saying 😉
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Avocado, Mango and Black Bean Salsa
Recipe details
Ingredients
- 1 large red pepper seeds removed and diced
- ½ pound Roma tomatoes seeds removed and diced
- 1 avocado peeled, pitted and diced
- 1 red onion peeled and diced
- 1 mango peeled, pitted and diced
- 1 (8.75-oz) can corn kernels drained
- 1 (15-oz) can black beans rinsed and drained
For the Dressing
- 2 limes juice only
- 3 tablespoons olive oil
- 1 large handful of cilantro chopped
- salt to taste
Instructions
- Mix all ingredients for the salsa in a large bowl. Combine the ingredients for the dressing in a measuring jug and whisk together well. Pour over the salsa and carefully stir. Serve immediately.
Notes
Ingredient notes
- Black beans: I used my home cooked black beans, but canned is perfectly fine. I’ve also made this with kidney beans before, and it comes out just as delicious.
- Corn: Please use canned corn for this recipe, not frozen corn. If you only have frozen corn, you must fully cook it, then cool it back down again before using it in the salsa. Uncooked frozen vegetables can be contaminated and cause food-borne illness.
- Tomatoes: I have made this with both large Roma tomatoes and mini Roma tomatoes, and both work. For large ones, remove the seeds before dicing them. For mini Romas, chop them first and then gently squeeze out some of the excess water before adding them to the salsa.
- Cilantro: Not a fan of cilantro? Use chopped flat-leaf parsley instead!
Recipe tips
- Try to dice your ingredients evenly – it makes the salsa come together better.
- You can make this as chunky or as finely chopped as you like. I will say that there is a limit to how small you can dice the avocado, at some point it just turns into mush.
- I do not recommend storing leftovers with avocado and mango. If you’re planning for leftovers, remove the part you want to store for later and refrigerate it before adding the avocado and mango. Then add those ingredients to only the portion you are serving right away.
- Without avocado/mango, the salsa keeps covered in the refrigerator for 24 hours.
Nutrition
More recipe information
Recipe first shared on 04/21/2016. Updated with better text and new photos on 04/27/2021.
Meg says
Thanks for sharing this! We used it on top of burgers!
Different variation: left out tomato. Added cumin, orange bell pepper and pineapple.
For the sauce- instead of whisking it I used my ninja because I didnt like how my mango was cutting (hence why I added the diced pineapple) I put EVOO, pink Himalayan salt, diced cilantro, 2 limes and squishy mango and pureed the hell out of it lol.
Mixed it all together , so fresh and light!
Nora says
So glad to hear it, Meg!
M says
Looks good! How are you supposed to whisk the dressing ingredients if they are in a jug? Could they be shaken in a jar?
Nora says
Definitely! I used a small whisk here, but I often shake cup dressings in a jar, too.
Millie says
Loved this salsa. I was afraid the dressing would be too tart for my taste since there is no sugar or sweetener in it. Boy was I wrong! The sweetness of the fruit and vegetables makes it just perfect! I didn’t dip with scoops or anything. I just ate it as a quick side with potato salad and deviled eggs. It was great! Though, I do believe it took me a bit longer than the time quoted. But not too long.
Nora says
It’s surprisingly sweet without any added sugar! I’m glad you liked the recipe, Millie! I often have this as a side salad, and your meal sounds so good. Thanks for taking the time to review the recipe and adding that it takes a bit longer than I stated, I appreciate it!
Keith @ How's it Lookin? says
Looks so good. I never thought to put black beans in my salsa, thanks a lot
Kimberly says
It was terrific. didn’t have cherry so used a regular tomato ,I added a teaspoon of chipotle pepper other wise followed recipe, used it as a side salad. guests love it, thank you
Nora says
That sounds wonderful, Kimberly! I’m so glad you and your guests enjoyed the salad. And thank you for taking the time to comment, I appreciate it!
Alaina @ A Not So Quiet Kitchen says
LOVE LOVE LOVE salsas with fruit!! I’ve been whipping a version of this up for a while now and topping it on fish! (In fact I’m working on a blog post with similar salsa myself right now) The black beans are such a delicious touch though, I never thought to add them! I can’t wait to try your version 🙂
Denise @ Sweet Peas & Saffron says
Wow, this looks amazing! I’ve never eaten a salsa with all of those flavors, but I love all the ingredients so I’m sure I’d love them together! Must try!
Medha says
This salsa has everything I love in it! Especially that avocado 🙂