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Mango Black Bean Salsa Recipe

Mango Black Bean Salsa Recipe

This colorful salsa takes just minutes to prepare—and that’s likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to the satisfying chip dip from Judy Heiser of Uvalde, Texas.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:14 servings


  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 medium mango, peeled and chopped
  • 1/4 cup finely chopped onion
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
  • Baked tortilla chip scoops


  • 1. In a large bowl, combine the beans, corn, mango, onion, cilantro, lime juice, garlic salt and cumin. Refrigerate until serving. Serve with chips. Yield: 3-1/2 cups.

Nutritional Facts

1/4 cup (calculated without chips) equals 53 calories, trace fat (trace saturated fat), 0 cholesterol, 310 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 1 starch.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.