Summer Black Bean Mango Salsa
 
Prep time
Total time
 
This salsa is simple, fresh, and slightly tangy. It really compliments fish well, but is just as good with chips or as a salad topping.
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Ingredients
  • 1 15.5-ounce can black beans (no salt added), drained and rinsed
  • 1 small yellow mango (~3/4 cup), diced
  • 1 bell pepper (you can choose which you prefer, but asthetics-wise, red adds a great pop of color!), finely chopped
  • ¼ cup red onion, finely chopped
  • ½ small jalapeño pepper, seeded and diced very finely
  • 2 tablespoon cilantro, chopped
  • 1 tablespoon lime juice
  • ⅛-1/4 teaspoon apple cider vinegar, to taste*
  • ⅛ teaspoon salt or more, to taste
Instructions
  1. In a mixing bowl, combine the black beans, mango, bell pepper, red onion, jalapeño, and cilantro.
  2. Drizzle with the lime juice and apple cider vinegar and add salt. Mix well and season to taste with salt.
  3. Letting the salsa sit for 10-15 minutes before eating allows the flavors to really come out.
Notes
*The apple cider vinegar gives the salsa a slight tangy taste. Start with ¼ teaspoon and see how you like it - you can always add a little more to suit your preference.

This tastes best fresh (within the first 24 hours of making), but I've found it can be stored in the fridge for up to 2-3 days.
Recipe by thyme & toast at https://thymeandtoast.com/summer-black-bean-mango-salsa/