Mango Avocado and Black Bean Salsa Recipe
This Mango Avocado and Black Bean Salsa recipe is one you’ll want to hang on to! Perfect for dipping with chips, in tacos or over grilled chicken. This recipe was created in partnership with Bush’s Beans.
I always seem to be a week late and a dollar short when it comes to posting recipes for food holidays. In theory, Cinco de Mayo is probably my favorite holiday as far as food goes (though obviously it is not technically just a food holiday, you know what I mean), but let’s be real it doesn’t need to be Cinco de Mayo for me to make or share a Mexican inspired recipe with you. Mexican food is a staple in our house, whether we are picking it up from one of our favorite local places or I’m cooking it up at home. I know I professed my love of Greek food recently, but Mexican food ranks high up on the list as well. Especially when it’s made with freshest ingredients like in this Mango Avocado and Black Bean Salsa recipe.
This Black Bean, Mango and Avocado Salsa is filled with all the fresh flavors of Mexican that I love. I made it a couple of weeks ago while my parents were visiting and they loved it. I love introducing my parents to foods they are not used to eating. We were not big Mexican food eaters growing up – other than the occasional taco night I don’t recall salsa or guacamole a regular thing until I was out on my own and cooking for myself.
Mangos and avocados have been on sale for weeks in my neck of the woods so I’ve been buying them like crazy. I was inspired to make a really easy fresh and flavorful salsa using both mangos and avocados along with black beans and of course lots of cilantro and lime. Easy easy easy! This is something you can pull together at the last minute to put out with chips for friends and family if you are entertaining, or serve in tacos or over grilled chicken for dinner. However you serve it I think you’ll love it.
Enjoy this Mango Avocado and Black Bean Salsa recipe – and don’t forget to share! 🙂
Black Bean, Mango and Avocado Salsa
Yield: Makes about 4 cups
Total Time: 15 minutes
- 1 can Bush's reduced sodium Black Beans (or regular Bush's Black Beans), drained and rinsed
- 2 mangos, diced
- 1 avocado, diced
- 1 jalapeno, seeded and minced (optional)
- juice of 1 large lime
- small handful cilantro, chopped
- salt and pepper, to taste
- Gently combine all of the ingredients in a large bowl. Season with salt and pepper to taste.
- Serve with chips, in tacos or over grilled chicken or fish.
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More fresh recipes using black beans:
Southwestern Quinoa Salad | A Cedar Spoon
Black Bean Salad Stuffed Endive | Reluctant Entertainer
Lemon Garlic Shrimp Tostada | A Zesty Bite
Southwestern Black Bean Pasta Salad | She Wears Many Hats
This recipe was featured in the article Stone Fruit Recipes to Make in the Summer on Greatist.
(Disclosure: This post is sponsored by Bush’s Beans. I have been creating and sharing recipes using Bush’s Beans for years, but as always my opinions are my own. Thank you for supporting the brands that support Aggie’s Kitchen!)
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