ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Black Bean-Mango Salsa

James Carrier
Yield Makes about 4 cups
This fruity salsa is good served with tortilla chips; spooned over grilled fish such as swordfish, sea bass, or halibut; or simply as a salad.

Ingredients

  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 cup diced firm-ripe mango
  • 1 Roma tomato (about 1/4 lb.), rinsed, cored, and coarsely chopped
  • 1/2 cup each diced orange and yellow bell pepper (or all 1 color)
  • 1/4 cup finely diced onion
  • 1 tablespoon minced fresh jalapeño chili
  • 1 tablespoon chopped fresh cilantro
  • 1 clove garlic, peeled and minced
  • 2 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • Salt and pepper

Nutrition Information

  • calories 26
  • caloriesfromfat 6.9 %
  • protein 1.2 g
  • fat 0.2 g
  • satfat 0.0 g
  • carbohydrate 5.3 g
  • fiber 1.1 g
  • sodium 44 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a bowl, mix beans, mango, tomato, bell peppers, onion, jalapeño, cilantro, garlic, lime juice, and vinegar. Add salt and pepper to taste. Serve, or cover and chill up to 1 day.

  2. Nutritional analysis per 1/4 cup.