Mango Salsa

Whether served as an appetizer with chips or as a sauce over grilled fish or poultry, this mango and black bean salsa is full of sunny tropical flavors.

Mango Salsa
Yield: 7 cups Prep 15 mins Chill 1 hr


  • 1 19 ounce can black beans, drained and rinsed
  • 1 11 ounce can mandarin oranges, drained and coaresly chopped
  • 1 medium-size mango, peeled and finely diced
  • 1 jalapeno, seeded and finey diced
  • 1 small sweet red pepper, seeded and finely chopped
  • 1 small red onion, minced
  • 1/4 cup chopped cilantro
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon salt

Make It

1. In a medium-size bowl, stir together black beans, oranges, mango, jalapeno, red pepper, onion, cilantro, oil, chili powder and salt. Pour into a serving bowl and chill 1 hour.

Nutrition Facts

Amount Per Serving: cal. (kcal): 34, Fat, total (g): 1, chol. (mg): , sat. fat (g): , carb. (g): 6, pro. (g): 1, sodium (mg): 82, Percent Daily Values are based on a 2,000 calorie diet.