black bean, mango and corn salsa

Need appetizer or side dish inspiration?

Boop here it is!

You can have this straight outta the pantry or jazz her up with some fruit like mango or nectarine.

what you need

  • Strainer
  • Knife
  • Cutting board
  • Medium size bowl


  • can black beans, rinsed
  • 1/2 cup corn
  • 1 mango (optional)
  • small red onion, diced
  • 1 jalapeño, seeded & diced fine
  • 2 small tomatoes, seeded & diced fine
  • 1 avocado, cubed
  • 2 garlic cloves, minced
  • cilantro, chopped fine
  • 1/4 cup evoo
  • 2 limes, juiced and zested
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp sugar
  • S & P

Fun fact: The above photo would have been x-rated were it not for the cilantro 😆

Here’s the g-rated version.

this is how we do it

You’re gonna LOVE this.

  • Put everything in a bowl.
  • Let sit for 2 or more hours.


Notes on some fun knife skills for this black bean, mango and corn salsa.

dicing tomatoes 🍅

Slice the tomato in half, use a spoon to scrape out the seeds.

Dice like you would a pepper.

mango dice method 🥭

Cut off 2 slices alongside the pit. It’s a flat pit so get the most ‘meat’ you can.

Score the mango lengthwise and then across.

Now the fun part, push the skin in an upwards direction and watch these magical cubes pop up.

Slice off at the base and have all these perfect cubes!

Incidentally it’s just as fun to eat the mango straight off the skin this way too.

Serve with fish tacos, or tortillas.

Good in or on burritos too!

Also a potluck rock star. NEVER any leftovers.

Disfrutar! translation: enjoy!

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