Black Bean Salsa

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Last Updated on June 18, 2020 by Lisa Johnson

Can you tell how much I love my Southwest Black Bean Salsa? I use different versions of this salsa on my salads and my wraps. Now it’s time to give this delicious salsa a post of it’s very own! I am sharing my favorite version first, with all of the substitutions that you could possibly need to enjoy this versatile side dish, dip, or condiment. I told you it was versatile…..

This is the Summer version of Black Bean Salsa made with mangoes…my absolute favorite version!! You can substitute diced avocado for the mango and make the Spring version…..

I used pomegranate in place of the mango in the Winter version…..

For the Fall version, I used Roasted Sweet Potato and Corn in place of the mango…..

Not only is this Black Bean Salsa versatile, it is also simple to make!!

How to make Black Bean Salsa:

Place all of the ingredients into a large bowl and mix together…..

Place in the refrigerator so all of the flavors can mingle and blend together, and BAM, you have an awesome addition to your weeknight meals or a fun dip for your next party.

More ways to use this Salsa recipe:

• Southwest Chicken Salad Wraps
• Southwest Salmon Bowl
• Southwest Chicken Salad for Summer – with Creamy Cilantro Lime Dressing
• Southwest Chicken Salad for Spring – with Guacamole Ranch Dressing
• Southwest Chicken Salad for Winter – with Orange Cilantro Dressing
• Southwest Chicken Salad for Fall – with Chipotle Ranch Dressing
• Fiesta Macaroni and Cheese

Enjoy!!

Black Bean Salsa

A delicious Black Bean Salsa made with Mangoes that is perfect as a dip or as the base to wraps and salads!

5 from 1 vote

Print Rate

Course: Condiment

Cuisine: American

Keyword: black beans, corn, onions, dip, condiment, recipe, southwest

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 Cups

Calories: 264kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 0.5 cup diced red bell pepper
• 0.5 cup diced red onion
• 1 can organic corn drained and rinsed
• 1 can black beans drained and rinsed
• 1 large mango
• 3 green onions sliced
• 2 tablespoons chopped cilantro
• 2 tablespoons olive oil
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon sea salt

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Instructions

• Place all ingredients in a large bowl and stir to combine.
• Place in the refrigerator for at least an hour before serving so the flavors will blend.

Notes

• Substitute 1 large diced avocado or tomato, or a pomegranate for the mango if desired.
• Nutrition Facts are for the entire recipe.

Nutrition

Calories: 264kcal | Carbohydrates: 40g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 566mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1115IU | Vitamin C: 32.6mg | Calcium: 40mg | Iron: 2.7mg