Description
This refreshing Avocado, Mango, and Black Bean Salsa combines creamy avocado, sweet mango, and hearty black beans, tossed with fresh vegetables and a zesty lime and olive oil dressing. Perfect as a vibrant appetizer, side dish, or a healthy topping for grilled dishes, this salsa offers a delightful mix of flavors and textures in a no-cook, quick-to-prepare recipe.
Ingredients
Scale
Vegetables and Fruits
- 1 large red pepper, seeds removed and diced
- 1/2 pound Roma tomatoes, seeds removed and diced
- 1 avocado, peeled, pitted and diced
- 1 red onion, peeled and diced
- 1 mango, peeled, pitted and diced
Canned Goods
- 1 (8.75-oz) can corn kernels, drained
- 1 (15-oz) can black beans, rinsed and drained
Dressing and Seasoning
- 2 limes, juice only
- 3 tablespoons olive oil
- 1 large handful of cilantro, chopped
- Salt, to taste
Instructions
- Combine Salsa Ingredients: In a large bowl, add the diced red pepper, Roma tomatoes, avocado, red onion, mango, drained corn kernels, and rinsed black beans. Gently mix these colorful ingredients together to begin forming the salsa base.
- Make the Dressing: In a measuring jug, add the freshly squeezed lime juice and olive oil. Whisk vigorously until the dressing is well combined and emulsified, creating a tangy and smooth topping for the salsa.
- Dress and Toss: Pour the lime and olive oil dressing over the mixed salsa ingredients. Add the chopped cilantro and salt to taste. Carefully stir the salsa to ensure all ingredients are evenly coated with the dressing, being gentle to maintain the texture of the avocado and mango.
- Serve Immediately: For the best flavor and freshness, serve the salsa right away. It can be enjoyed as a dip with chips or as a topping for grilled meats or seafood.
Notes
- For best results, use ripe but firm avocados and mangoes to maintain the salsa’s texture.
- This salsa is best served fresh to prevent the avocado from browning.
- Adjust salt and lime juice according to personal taste preferences.
- To add heat, consider mixing in finely chopped jalapeño or red chili.
- Store leftovers in an airtight container in the refrigerator and consume within one day.
