Mango Black Bean Salsa is a vibrant, flavorful, and easy salsa. This vegan, gluten-free dip is excellent as an appetizer, snack, or for topping cooked chicken, eggs, or fish.
Prep Time 15 minutesminutes
Cook Time 0 minutesminutes
Resting Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 8
Author Meme
Ingredients
1smallred onionfinely minced (about ¾ cup)
4cupsboiling water
2mangosdiced (about 2 cups)
1(15 ounce)can black beansdrained and rinsed
1cupred bell pepperfinely diced (about 1 medium)
3tablespoonsfresh cilantrochopped, or parsley
2tablespoonsfresh lime juicefrom 1 lime
2tablespoonsminced jalapeñoabout ½ jalapeño
2teaspoonsminced garlic2 cloves
⅛teaspoonsalt
Instructions
Put the onion in a bowl and pour the boiling water over it. Then drain. Transfer the onion to a bowl (make sure it's a non-metal bowl).
Add the mango, black beans, bell pepper, cilantro, lime juice, jalapeño, garlic, and salt. Gently stir everything together.
Refrigerate for at least an hour to allow flavors the blend. The longer the salsa sits together, the better it tastes.
Notes
*For a less intense onion flavor, soak the onion in hot water for up to 10-15 minutes.*Use ¼ teaspoon cayenne pepper or red pepper flakes in place of jalapeño if desired, or omit for a mild salsa.*Use 2 cups frozen diced mango, thawed, if you can't find fresh mangos.*In place of the canned beans, use 1½ cups cooked black beans.*Makes about 4 cups salsa.