Black Bean Mango Salsa

Black Bean Mango Salsa

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Betty Wood


Vegan recipe


★★★★★ 1 vote

A bunch
35 Min


  • 2 can(s)
    black beans, drained and rinsed
  • 1 c
    frozen white corn
  • 1 small
    red onion, chopped
  • 1 small
    yellow bell pepper (may use green)
  • 1 large
    mango, peeled and diced
  • 1 large
    jalapeno pepper, chopped fine, leave seeds in
  • 1 can(s)
    14 oz, diced tomatoes, drained
  • 1/2 c
    italian dressing
  • 2 clove
    garlic, diced
  • 2 Tbsp
    fresh cilantro, chopped
  • 1 medium
    lemon, juice from (may use lime)
  • 1 medium
    avocado, diced (save for last)

How to Make Black Bean Mango Salsa


  1. Whisk together salad dressing, garlic, cilantro and lemon, set aside.
  2. In large bowl, toss remaining ingredients together, reserving avocado. Pour dressing over vegetables, mixing well. Cover, chill at least 2 hours, can be made overnight. Drain, add avocado and toss. Serve with tortilla chips.
  3. This recipe adapts easily to other vegetables, add and subtract to your individual taste.

Printable Recipe Card

About Black Bean Mango Salsa

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Healthy

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