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Black bean mango salsa in a bowl with tortilla chips around it on a yellow plate.

Black Bean Mango Salsa

  • Author: Veronika | thehealthfulideas
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 4-6 1x
  • Category: appetizer
  • Method: mixing
  • Cuisine: Mexican
  • Diet: Vegan


This salsa is a simple easy-to-make appetizer made with canned black beans and only 5 fresh ingredients.


Units Scale
  • 1 can (398g) black beans, drained and rinsed
  • 1 large mango, peeled and diced
  • 1 shallot (or 1 small red onion), peeled and finely diced
  • 1/2 cup packed chopped fresh cilantro
  • 1/2-1 jalapeno, seeds removed, finely diced
  • 1-2 tsp tajin
  • 1-2 limes, juiced
  • Optional add-ons: tomatoes, fresh or grilled corn, grilled poblano peppers, avocado


  1. Add black beans, mango, shallot, fresh cilantro, jalapeno, and 1 teaspoon tajin to a large bowl and toss gently to combine. Add the juice of one lime, toss, and add more to taste if needed. 
  2. Serve with tortilla chips or on top of a salad or a protein bowl.
  3. Store the salsa in an airtight container in the refrigerator for up to 4 days.


  • Tajin: If you don’t have tajin, you can just use ½ tsp sea salt and freshly cracked black pepper to taste.
  • Cilantro: If you don’t have fresh cilantro, you can use 2 tsp dried cilantro but it won’t be as flavorful. You can also use fresh parsley if you don’t like cilantro.

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