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Summer Recipe: Black Bean & Mango Salsa

By Melissa Macchione RHN

Perfect for Taco Tuesday and packed with fibre and flavour, enjoy my Black Bean & Mango Salsa on your tacos or as a side salad!

black bean mango salsa

1 can (398mL) black beans (I use Eden Foods), rinsed and drained or 1 cup dried black beans, soaked overnight and cooked until tender

1 large mango, peeled and diced

1 cup colourful bell peppers, diced

1 cup grape or cherry tomatoes, cut into quarters

½ cup red onion, diced

½ cup cilantro, chopped finely

1 clove garlic, minced

1 tsp to 1 tbsp fresh jalapeno, seeded and diced

½ tsp sea salt

2 tbsp olive oil

juice of a lime

Combine all ingredients in a large bowl, toss, chill for 1hr and serve with grilled fish, tacos or simply on its own.

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