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Black Bean Salsa

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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…..

Black Bean Salsa with Mangoes cookingwithcurls.com

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…..

Southwest Black Bean Salsa | cookingwithcurls.com

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

Southwest Chicken Salad Winter Salsa with Pomegranate | cookingwithcurls.com

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

Southwest Salad Fall Black Bean Salsa | cookingwithcurls.com

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…..

Black Bean Salsa mixed in a large bowl cookingwithcurls.com

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:

Enjoy!!

Black Bean Salsa with Mangoes cookingwithcurls.com

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
Servings: 4 Cups
Calories: 264kcal
Author: Lisa Johnson

Ingredients

  • ½ cup diced red bell pepper
  • ½ 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

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

 

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