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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Melissa Macchione



Melissa Macchione is passionate about living a holistic lifestyle and empowering others to exceed their nutrition and lifestyle goals. In the past 12 years, she has studied nutrition, fitness and currently is opening herself up to learning mindfulness meditation to deepen her spiritual practice. She holds numerous professional qualifications, including being a Registered Holistic Nutritionist (Canadian School of Natural Nutrition, 2010) STOTT PILATES® Certified Instructor, TRX Suspension Trainer, and is soon-to-be a Booty Barre® Instructor.