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Enjoy this refreshing mango and black bean salsa on grilled chicken, on fish tacos, on salmon or as an appetizer with tacos chips. It’s as versatile as it is delicious!
Why We Love This Salsa Recipe
- It’s so delicious it can be enjoyed as a side salad!
- You can make it in advance so it’s great for entertaining or meal prep.
- It’s a simple, low-fat recipe that takes just five minutes to make.
- The earthy taste of black beans is a perfect complement to the sweet and spicy combination of mango, mint and jalapeño pepper.
- It also happens to be vegan, vegetarian and gluten-free!
- This recipe is also a handy way to use up a bounty of fresh, sweet mangos. In Mexico and the Caribbean, it literally rains mangos in mango season. The ripe fruit falls from the trees, bouncing off the pavement, often surprising the local dogs sleeping in the shade below.
With so many mangos available, the question then becomes what to do with them all? In Guatemala it’s popular to make conserva de mango and mango cheesecake while in India there’s a wealth of curries and lassis to enjoy.
When mangos are ripe, I think it’s fantastic to enjoy their fresh taste in a refreshing salsa that can be eaten on grilled fish, spooned over Baja style fish tacos or as part of a healthy salad.
Ingredients for Mango and Black Bean Salsa
- Jalapeño Pepper – Adds a bit of heat to the salsa. You can substitute poblano or bell peppers if you’d like your salsa to be milder.
- Red Onion – The red colour and mild flavour make them perfect for salsas.
- Mint or Cilantro – Both cilantro and hierba buena (mint) are aromatic additions to this salsa. They also add a bright flavour that complements many dishes such as fish, chicken and tacos.
- Mangos – There are hundreds if not thousands of varieties of mangos in the world and availability varies by season. Sweet, firm, ripe mangos are best for this recipe. Fresh Honey mangoes or Ataulfo are a good choice as they have a firm flesh with few fibers.
- Black Beans – For the best results, make the black beans from scratch. Drain and allow to cool before using in this recipe. Just be sure you’re buying black turtle beans. They’re called black turtle beans because of their hard shell-like appearance.
These small, black and shiny beans are members of the Phaseolus vulgaris species which is quite a bit different than Glycine max, the black soya beans used for paste in Asia. Once you have your supply of dried black turtle beans on hand, store them in a cool dry place like a pantry.
Step by Step Instructions
1. The first step in making black beans from scratch is to sort them to remove any small stones. Then rinse them carefully.
2. While many people begin making their black beans by soaking the beans overnight, it’s actually not necessary. You don’t even need to use the quick soak method, which involves bringing the beans to a boil and then allowing them to soak for 2 hours.
3. However, pre-soaking beans and discarding the soaking liquid can help with the digestibility of beans as it removes some of the oligosaccharides, which can cause gastrointestinal discomfort for some people. So, if you do want to pre-soak your beans discard the soaking liquid before you begin this recipe.
4. Combine the chopped onion, water, salt and beans in a large pot. Bring to a boil and simmer until tender but not mushy (about 1 ½ hours). Black beans are quite forgiving and don’t get mushy easily, so the cooking time is fairly flexible. Drain and reserve the liquid to use in our recipe for Guatemalan Black Beans and Rice – Arroz Negro. Allow the cooked black beans to cool on a baking sheet.
5. Remover stem and seeds of the jalapeño pepper (wear gloves to protect your hands) and dice finely. Mince the fresh mint or cilantro, red onion into small pieces. A food processor can burn the delicate leaves so do the chopping by hand.
6. Peel, seed and chop the mango into small pieces. Combine with the black beans, mint, jalapeño and onion in a large bowl.
7. Whisk the lime juice, olive oil and salt together in a small bowl.
8. Pour over the black bean and mango mixture. Allow it to chill in the refrigerator briefly for the flavours to blend.
- If you’re in a hurry and want to use canned black beans, try to choose good quality canned black turtle beans. Cheaper brands often contain a lot of broken beans which aren’t very attractive. Rinse the canned beans well to remove the starchy liquid and excess sodium.
- Be sure to use fresh lime juice rather than lime juice concentrate.
- For a fabulous flavour variation, add one cup of charred corn kernels.
- Swap the jalapeno for red bell pepper.
- It will keep in the fridge for two days.
Serve this Mango and Black Bean Salsa with:
Mango and Black Bean Salsa
- 2 ripe but firm mangos peeled, pitted and diced
- 1/2 fresh jalapeño pepper seeds removed and diced (use less if you like)
- 1/4 red onion finely diced
- 1/4 cup fresh mint or cilantro chopped
- 1 cup black beans cooked and drained
- 1 Tablespoon olive oil
- 3 Tablespoons lime juice
- salt to taste
- Remover stem and seeds of the jalapeño pepper (wear gloves to protect your hands) and dice finely. Mince the fresh mint (or cilantro) and red onion into small pieces. A food processor can burn the delicate leaves so do this by hand.
- Peel, seed and chop the mango into small pieces. Combine with the cooked and drained black beans, mint, jalapeño and onion in a large bowl.
- Whisk the freshly-squeezed lime juice, olive oil and salt together in a small bowl.
- Pour over the black bean and mango mixture. Toss lightly until mixed.
- Allow it to chill in the refrigerator briefly for the flavours to blend.
- Then serve and enjoy!
- For the best results, make the black beans from scratch. Drain and allow to cool before using in this recipe.
- If you're in a hurry and want to use canned black beans, try to choose good quality canned black turtle beans. Cheaper brands often contain a lot of broken beans which aren't very attractive.
- Rinse the canned beans well to remove the starchy liquid and excess sodium.
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