Mouthwatering Vegetarian Black Bean, Avocado, and Mango Salsa

Updated on July 5, 2019
Deborah Demander profile image

Deborah is a writer, healer, and teacher. Her goal is to help people live their best lives every day by sharing her joy and love of life.

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! | Source

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.

Have You Tried This? Please Rate It

5 stars from 1 rating of Avocado, Black Bean, Mango Salsa

Cook Time

Prep time: 1 hour
Ready in: 1 hour
Yields: About six servings

Ingredients

  • 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

Instructions

  1. Remove seeds, seed membranes, and stems from Anaheim, pasilla, and jalapeño peppers. Slice peppers and broil on high for about 5-10 minutes, until skins are blistered. Remove from heat and allow 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 seeds from red, yellow and orange peppers. Dice into small pieces and place in a large bowl. Dice celery and green onions and add to bowl. Mince garlic and add to vegetables.
  3. Peel and chop mango, tomatoes, and avocados. Add to 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 corn and black beans. Add to salsa and stir all ingredients gently.
  5. Finely mince cilantro and add to salsa. Squeeze the juice of 2 limes directly into the bowl. Add salt and pepper to taste.

Photo Guide

Click thumbnail to view full-size
Roasting the peppers before adding to the salsa gives a fuller flavor.To easily dice mango, slice along the large pit. Score the fruit and turn skin inside out. Remove pieces.Large chunks of fresh avocado add texture to the salsa.Add finely minced cilantro after the other ingredients are gently stirred together. Fresh lime adds zest and brightness. Squeeze the lime juice directly into the salsa.This salsa is great with chips as an appetizer. It can also be served over hot rice or couscous for a filling main dish.
Roasting the peppers before adding to the salsa gives a fuller flavor.
Roasting the peppers before adding to the salsa gives a fuller flavor. | Source
To easily dice mango, slice along the large pit. Score the fruit and turn skin inside out. Remove pieces.
To easily dice mango, slice along the large pit. Score the fruit and turn skin inside out. Remove pieces. | Source
Large chunks of fresh avocado add texture to the salsa.
Large chunks of fresh avocado add texture to the salsa. | Source
Add finely minced cilantro after the other ingredients are gently stirred together.
Add finely minced cilantro after the other ingredients are gently stirred together. | Source
Fresh lime adds zest and brightness. Squeeze the lime juice directly into the salsa.
Fresh lime adds zest and brightness. Squeeze the lime juice directly into the salsa. | Source
This salsa is great with chips as an appetizer. It can also be served over hot rice or couscous for a filling main dish.
This salsa is great with chips as an appetizer. It can also be served over hot rice or couscous for a filling main dish. | Source

Questions & Answers

    © 2019 Deborah Demander

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      • Deborah Demander profile imageAUTHOR

        Deborah Demander 

        2 months ago from First Wyoming, then THE WORLD

        Lora,

        Thanks for reading. I became a vegan in 2010. I did lose weight, and feel much better.

        I hope you enjoy the recipe. I look forward to hearing how it turns out for you.

        Namaste

      • Deborah Demander profile imageAUTHOR

        Deborah Demander 

        2 months ago from First Wyoming, then THE WORLD

        Thanks Eric,

        I hope you give it a try and enjoy it!

        Namaste

      • Deborah Demander profile imageAUTHOR

        Deborah Demander 

        2 months ago from First Wyoming, then THE WORLD

        Peggy, thanks for stopping by and commenting! I hope you try the salsa!

        Namaste

      • Lora Hollings profile image

        Lora Hollings 

        2 months ago

        Looks and sounds delicious Deborah! I love all these items that are in the ingredients and I'm sure this is a winning combination. Unfortunately, I don't have all the ingredients to try it today but I will soon! A wonderful appetizer or can be used as an entree over rice or even over a taco. I love to discover new vegetarian or vegan recipes as I rarely eat meat now. I completely eliminated red meat from my diet and now have only a little free range and certified humane poultry and wild caught salmon or white fish once in a while. Red meat puts you at much higher risk for cancer and cardiovascular problems and factory farming is so harmful to our planet and the animals are treated so inhumanely that these are even more reasons which have pushed me toward a vegetarian and a more healthy diet! I've also eliminated all animal milk from my diet using only soy, or the delicious nut milks. Lost quite a bit of weight making these changes and I feel much more energetic and my vitals are better than they ever have been! Thanks for this wonderful recipe which I will use for my guests and my family- a light but protein packed recipe that is great for the summer months too!

      • Ericdierker profile image

        Eric Dierker 

        2 months ago from Spring Valley, CA. U.S.A.

        Wonderful. Thank you.

      • Peggy W profile image

        Peggy Woods 

        2 months ago from Houston, Texas

        Oh my, this sounds delicious! Thanks for your flavorful sounding recipe.

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