Mouthwatering Vegetarian Black Bean, Avocado, and Mango Salsa

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!

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.

Have You Tried This? Rate This Recipe

© 2019 Deborah Reno

What Did You Think?

Deborah Reno (author) from First Wyoming, then THE WORLD on July 05, 2019:


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.


Deborah Reno (author) from First Wyoming, then THE WORLD on July 05, 2019:

Thanks Eric,

I hope you give it a try and enjoy it!


Deborah Reno (author) from First Wyoming, then THE WORLD on July 05, 2019:

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


Lora Hollings on July 04, 2019:

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!

Eric Dierker from Spring Valley, CA. U.S.A. on July 04, 2019:

Wonderful. Thank you.

Peggy Woods from Houston, Texas on July 04, 2019:

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

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