This salsa recipe immediately brings me back to summertime. My mother always used to make this for cookouts or summer picnic nights and everyone loves this recipe. It’s also vegan, gluten free, soy free, and nut-free which makes it great to bring to potlucks if allergens are an issue.
The recipe is super simple and only takes 10 minutes to make, or 30 minutes total if you want to chill before serving. It’s also pretty inexpensive which is a bonus for poor college students like myself.
Black Bean Mango Salsa
Ingredients
Instructions
To Make:
Cut pepper into small, bite-sized pieces. Sauté with 1 tablespoon olive oil for about 5 minutes, or until slightly cooked. Meanwhile, roast ½ bag frozen corn on a sheet at 400˚F. Cook until lightly roasted, around 5-7 minutes. Stir at least once to make sure the corn cooks evenly. While things are cooking, slice the mango into cubes. Rinse the can of black beans and combine all the ingredients. Juice 1-2 limes, adding zest is optional. Salt for flavor and add extra olive oil if needed. You can also warm up the beans with the corn to get them a little softer, otherwise serve as is. Chill for 15-20 minutes in the refrigerator before serving. (Though I have eaten this salsa right after it comes out of the oven and it’s like a nice warm bean mix)
Serve with:
Chips if you’re having it with salsa, I would recommend lime tortilla chips for an awesome combo.This is also great on top of salads, burgers, and burrito bowls. If you want a meal recommendation, I would suggest a quinoa chickpea salad with a black bean burger and this salsa. Top the burger with avocado and everything with a dash more salt and lime. Serve with a side of lime tortilla chips and iced tea, enjoy!