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Mouthwatering Vegetarian Black Bean, Avocado, and Mango Salsa

Deborah is a writer, healer, and teacher. She enjoys helping people work towards healthier lives.

Avocado, black bean, mango salsa is great for summertime picnics . . . or any time of year. Always a crowd-pleaser!

Avocado, black bean, mango salsa is great for summertime picnics . . . or any time of year. Always a crowd-pleaser!

Colorful Salsa Adds Flavor to Any Potluck or Gathering

I first enjoyed this salsa at a family reunion. My mom made it, and when I asked for the recipe, she rattled off a few ingredients. Much to my surprise, the salsa was as easy to make as she promised it would be.

Over the years, I've tweaked this recipe to reflect my own preferences. There are many different ingredients you can add, according to your own taste. The basic recipe is included here. Feel free to add your own twist and share your ideas in the comments.

Cook Time

Prep timeReady inYields

1 hour

1 hour

About six servings


  • 1 Anaheim pepper, roasted and diced small
  • 1 pasilla pepper, roasted and diced small
  • 1 (or more to taste) jalapeño pepper, roasted and diced small
  • 1/2 each red, yellow, and orange pepper, diced small
  • 2 cloves garlic, minced
  • 2 stalks celery, diced small
  • 1 bunch green onion, diced small
  • 3-4 avocados, chopped
  • 3-4 fresh tomatoes, chopped
  • 2 mangos, chopped
  • 2 cans sweet corn, drained
  • 2 cans whole black beans, drained
  • i bunch cilantro, minced
  • 2 limes, juiced
  • 1/2-1 teaspoon salt and pepper


  1. Remove the seeds, seed membranes, and stems from the Anaheim, pasilla, and jalapeño peppers. Slice the peppers and broil on high for about 5–10 minutes, until skins are blistered. Remove them from the heat and allow them to cool completely. *Note* You can use any type of fresh peppers you like. If you don't want hot salsa, leave out the jalapeno. If fresh peppers are not available, use canned mild chile peppers.
  2. Remove the seeds from the red, yellow and orange peppers. Dice them into small pieces and place them in a large bowl. Dice the celery and green onions and add them to the bowl. Mince the garlic and add the vegetables.
  3. Peel and chop the mango, tomatoes, and avocados. Add them to the vegetable mix. (Note: You can add more avocados or tomatoes for your own taste. When avocados are not on sale, I usually use fewer. Also, you can substitute a pint of cherry tomato medley for color and flavor.)
  4. Drain the corn and black beans. Add them to the salsa and stir all of the ingredients gently.
  5. Finely mince the cilantro and add it to the salsa. Squeeze the juice of 2 limes directly into the bowl. Add salt and pepper to taste.

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© 2019 Deborah Demander