Mango Black Bean Salsa Dip

This colorful Salsa de Mango y Frijoles Negros takes just minutes to prepare and the mango adds bursts of sweetness to this satisfying chip dip.

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Mango Salsa with Black Beans Recipe Card
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This Salsa de Mango y Frijoles Negros or Mango Black Bean Salsa Dip is a fun way to enjoy an easy Mexican recipe with the fresh flavors of a Tropical island. Whether it’s a dinner party, friends over for the football game, or a way to keep the kids full before dinner.

This Salsa is irresistibly sweet, spicy, super simple to make, and outrageously delicious. You’ll need only eight basic ingredients to make this mango salsa: ripe mangos, black beans, sweet corn, onion, cilantro, lime juice, garlic, and cumin.

This Mango Black Bean Salsa goes well on fajitas, tacos, chimichangas, burritos, enchiladas, quesadillas, chips, or just about any Mexican dish you can think of.

How to Make Mango Black Bean Salsa Dip

Get ripe, sweet mangoes that are soft to the touch but still firm enough to avoid turning to mush when you slice them. Use sweet canned corn and a can of black beans and remember to always drain and lightly rinse them. Use fresh onions, peppers, cilantro, and limes then season with salt and cumin.

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Mango Black Beans Salsa Dip

Mango salsa with black beans is a delicious way to infuse flavor and taste. Enjoy it on grilled chicken, fish tacos, or try it as an appetizer with tortilla chips.
Course Sides
Cuisine Mexican
Keyword Salsa
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 people
Calories 250kcal
Author Mike Gonzalez

Ingredients

  • 1 15 oz can black beans rinsed and drained
  • 1 11 oz can sweet corn drained
  • 1 medium mango peeled and cubed
  • ¼ cup onion finely chopped
  • ¼ cup cilantro finely chopped
  • 2 tbsp lime juice
  • 1 tsp garlic salt
  • ¼ tsp ground cumin
  • Baked tortilla chip scoops

Instructions

  • In a large bowl, mix all ingredients except chips.
    1 15 oz can black beans, 1 11 oz can sweet corn, 1 medium mango, ¼ cup onion, ¼ cup cilantro, 2 tbsp lime juice, 1 tsp garlic salt, ¼ tsp ground cumin
  • Refrigerate until serving. Serve with chips.
    Baked tortilla chip scoops

Nutrition

Calories: 250kcal | Carbohydrates: 50.7g | Protein: 12.3g | Fat: 2.2g | Saturated Fat: 0.4g | Sodium: 24mg | Potassium: 915mg | Fiber: 9.4g | Sugar: 6.9g | Calcium: 45mg | Iron: 6mg

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This tasty chicken enchilada casserole is a great way to use leftover chicken. The family-friendly dish is lightly spiced with green chiles, so it’s delicious even for the tiny palates at your table.
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