• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • Subscribe
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Easter
  • Holidays & Occasions
  • About
  • Subscribe
×

Home / Recipes / Side Dishes / Avocado, Mango and Black Bean Salsa

Avocado, Mango and Black Bean Salsa

10 mins
| 12 Comments |
5 from 6 votes
Jump to Recipe 04/27/21 | Updated: 04/27/21 | by Nora
Mango Black Bean Salsa Image Pin 1

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!

overhead close up view of mango black bean salsa in glass bowl with wooden spoon

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!

ingredients for mango black bean salsa with text labels
Ingredients for Mango Black Bean Salsa: Black beans, corn, red onion, tomatoes, red pepper, mango, avocado, olive oil, salt, cilantro and lime juice.

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.

  • female hand pouring lime juice over chopped salsa ingredients in glass bowl
    add ingredients to bowl
  • female hands stirring black bean salsa in glass bowl
    gently toss

Gently toss to coat all of the ingredients with the lime juice mixture, then serve immediately!

overhead view of glass bowl with mango black bean salsa surrounded by lime wedges and fresh cilantro

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 😉

female hand dipping corn chip into mango black bean salsa

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!

Printable Recipe Card
overhead photo of mango black bean salsa in glass bowl with wooden spoon
Save Recipe Saved!

Avocado, Mango and Black Bean Salsa

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!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 6 votes
Print Add Review

Recipe details

Prep 10 mins
Total 10 mins
Servings 8 servings
Difficulty Easy

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.
Want to save this recipe?Create an account for free to start your personal recipe box. Save any recipe by tapping the heart in the bottom right corner.
Join Now

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

Serving: 1servingCalories: 217kcalCarbohydrates: 29gProtein: 7gFat: 10gSaturated Fat: 1gSodium: 65mgPotassium: 527mgFiber: 9gSugar: 7gVitamin A: 943IUVitamin C: 44mgCalcium: 32mgIron: 2mg
Nutrition is an estimate.

More recipe information

Suitable for: Vegan, Vegetarian
Course: Appetizer
Cuisine: American

Recipe first shared on 04/21/2016. Updated with better text and new photos on 04/27/2021.

More salsa recipes

  • Chunky Avocado Salsa
  • Easy Pineapple Salsa
  • Pico de Gallo
  • 5 Minute Homemade Fresh Salsa

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

overhead view of shrimp tacos together on white plate

< Previous Post

black cast iron skillet with steak fajita filling

Next Post >

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Comments

  1. Meg says

    May 25, 2019 at 5:00 pm

    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!

    Reply
    • Nora says

      June 06, 2019 at 3:23 pm

      So glad to hear it, Meg!

      Reply
  2. M says

    March 09, 2017 at 10:11 pm

    Looks good! How are you supposed to whisk the dressing ingredients if they are in a jug? Could they be shaken in a jar?

    Reply
    • Nora says

      March 26, 2017 at 11:45 am

      Definitely! I used a small whisk here, but I often shake cup dressings in a jar, too.

      Reply
  3. Millie says

    May 31, 2016 at 1:41 am

    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.

    Reply
    • Nora says

      June 04, 2016 at 10:35 am

      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!

      Reply
  4. Keith @ How's it Lookin? says

    April 24, 2016 at 3:26 am

    Looks so good. I never thought to put black beans in my salsa, thanks a lot

    Reply
  5. Kimberly says

    April 23, 2016 at 3:44 am

    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

    Reply
    • Nora says

      April 23, 2016 at 9:04 am

      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!

      Reply
  6. Alaina @ A Not So Quiet Kitchen says

    April 22, 2016 at 10:39 am

    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 🙂

    Reply
  7. Denise @ Sweet Peas & Saffron says

    April 22, 2016 at 4:49 am

    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!

    Reply
  8. Medha says

    April 21, 2016 at 4:07 pm

    This salsa has everything I love in it! Especially that avocado 🙂

    Reply

Primary Sidebar

Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Grilling Recipes

  • Loaded Broccoli Salad
  • Perfect Three Bean Salad
  • Salmon Marinade
  • Greek Orzo Salad

see all >

Popular

  • Garlic Parmesan Crispy Oven Fried Chicken
  • Oven Baked Chicken Breast
  • Crispy Oven Fried Chicken
  • TikTok Baked Oats: 6 Ways!
  • One Pot Rigatoni Bolognese
  • Southwestern Crockpot Chicken Tacos
  • Homemade Shepherd’s Pie
  • Whole Wheat Cinnamon Crunch Banana Bread

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak

Footer

Footer

Follow Along













Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2022

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix