Seriously… this salsa goes on (and with) everything!
Mango, Black Bean, and Avocado Salsa is PERFECTION!
Vegan? Add it to a salad or enjoy it on its own. Pescatarian? It’s perfect on fish tacos. Carnivore? Try it on grilled chicken—equally delicious.
With summer unofficially here, this salsa is a must-have for barbecues, picnics, lunches, dinners—really anytime. Add brown rice, quinoa, or any whole grain for a complete, satisfying meal.
Mango is packed with vitamin C, which supports immune health and can help maintain healthy blood pressure. Other vitamin C-rich foods include strawberries, papaya, broccoli, peppers, and oranges.
A taste of Taco Tuesday
- ¾ cup mango, diced small
- 1 cup canned black beans (drained and rinsed if canned)
- ½ small avocado, cubed
- ¼ small red onion, finely chopped
- ½ lime, juiced
- 1 sprig cilantro, chopped
- Dash of red chili pepper flakes
- Pinch of black pepper (about 1/8 tsp)
- Dash of salt (optional)
- Prepare the mango, avocado, black beans, red onion, and cilantro. Place everything in a large bowl.
- Squeeze the juice from half a lime over the mixture.
- Season with red chili flakes, a pinch of black pepper, and a dash of salt if desired (omit salt if your beans are already salted).
- Gently toss to combine. Refrigerate for at least 30 minutes and up to 5 hours to let the flavors meld.
Prepare the mango, avocado, black beans, onion, and cilantro. Combine in a large bowl.
Squeeze the juice from ½ lime.
Top with red chili flakes, salt if desired, and a pinch of black pepper.
Toss gently and refrigerate for at least 30 minutes, up to 5 hours.
Seriously… so simple. No reason not to make it—it’s fresh, colorful, and ready in minutes.
Enjoy! XO