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!
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.