I’m always looking for a dip that is tasty and healthy to enjoy with my family and friends. Salsa recipes with fruit are always a hit because they provide the perfect combination of sweet and savory. This Mango Tango Black Bean Salsa recipe from the Canned Food Alliance is easy to make, provides protein and fiber from the black beans, tastes amazing, and will be a great addition to your recipe collection. See my notes at the end for some of my tips when making this recipe.
Mango Tango Black Bean Salsa Recipe
Recipe courtesy of the Canned Food Alliance
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) mango slices, drained, cut into 3/4-inch cubes*
- 1 can (7 ounces) corn with peppers, drained**
- 1/4 cup finely chopped onion
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons lime juice***
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- Combine beans, mango, corn, onion, and cilantro in a medium bowl.
- Stir in lime juice, garlic powder and cumin.
*I substituted 1 fresh mango cut into dices for the canned mango. Check out my “Simple Tips for Cutting a Mango” blog post with a video to learn more.
**In the grocery store, I could only find an 11 ounce can of corn with peppers, so I just used the whole can in the recipe to help me reduce food waste. It still turned out great!
***The average lime yields about 2 tablespoons lime juice. Using about a teaspoon more or less than this amount shouldn’t affect the flavor of the recipe. If you get more than this, Alice Henneman, from Cook It Quick, suggests adding it to your orange juice for a mini flavor boost.
Thanks to the Canned Food Alliance for inspiration! Find more canned food recipes and tips at mealtime.org.
Did you know my state of Nebraska is 4th in the nation in black bean production? Way to go Nebraska!