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Mango, Black Bean, Avocado Salsa

Seriously….this salsa goes on (& with) EVERYTHING!

Mango, black bean, and avocado salsa is PERFECTION!

Mango, Black Bean, Avocado Salsa | C it Nutritionally #vegan #glutenfreeVegan? Add it to a salad or enjoy on its own! Pescatarian? It’s perfect on my fish tacos…recipe coming next taco Tuesday (picture below)!! Carnivore? Seriously delicious on grilled chicken!

With summer unofficially here, this salsa is a MUST-HAVE at any barbecue, picnic, lunch, dinner…ANYTIME!!!

Add some brown rice/quinoa/any whole grain for a complete protein and quite the tasty meal!

Mango is PACKED with vitamin C! A new study out of France found that stroke victims tend to have lower levels of vitamin C (this deficit can raise blood pressure, which is a risk factor for stroke).

Note: Other foods high in vitamin C are strawberries (in season now!), papaya, broccoli, peppers, and oranges!

Mango collage

I’m so artistic…but better in the kitchen…let’s get cooking…Fish taco components each cropped at edges

A taste of Taco Tuesday (above)

 

Mango, Black Bean, Avocado Salsa
Recipe Type: Side dish, salsa, appetizer
Cuisine: Vegan, Gluten Free, Mexican-inspired
Author: Chelsey
Prep time:
Total time:
Serves: 4
Light, refreshing and the ultimate side dish, topping to fish, chicken, or salad, and even perfect on its own!
Ingredients
  • ¾ cup mango, diced small
  • 1 cup canned black beans (if from a can, drained and rinsed)
  • ½ of small avocado, cubed
  • 1/4 small red onion, finely chopped
  • ½ lime, juiced
  • 1 sprig of cilantro, chopped
  • Dash of red chili pepper flakes
  • Pinch of black pepper (~1/8 tsp)
  • Dash of salt (optional)
Instructions
  1. Prepare ingredients: mango, avocado, black beans, onion, and cilantro. Combine in a large bowl.
  2. Squeeze juice from ½ of lime.
  3. Top with red chili flakes, dash of salt (omit if using canned beans), and a pinch of black pepper.
  4. Toss all ingredients together, refrigerate for at least 30 minutes, up to 5 hours.

Mango bean salsa top down

Prepare ingredients: mango, avocado, black beans, onion, and cilantro. Combine in a large bowl.
Squeeze juice from ½ of lime.
Top with red chili flakes, dash of salt (omit if using canned beans), and a pinch of black pepper.
Toss all ingredients together, refrigerate for at least 30 minutes, up to 5 hours.

Mango bean salad in bowl

Seriously….SO SIMPLE! You don’t have an excuse NOT to make it!!!

Enjoy! XO 🙂

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