Black Bean–Mango Salsa

Preparation info

  • Difficulty


  • Makes

    3 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This fruity, fresh, flavorful salsa is excellent with tortilla chips, spooned over roasted meat or fish, or as a topping for tacos.


  • Juice of 1 fresh lime
  • 1 tablespoon agave or honey
  • ½ teaspoon kosher salt
  • teaspoon ground black pepper
  • 1 (15.5-ounce/439-g) can black beans, drained, rinsed, and drained again
  • 1 medium mango, peeled, pitted, and finely diced
  • 1 jalapeño, finely diced
  • ¼ cup (35 g) finely diced red onion
  • ¼ cup (10 g) finely chopped fresh cilantro leaves


In a medium bowl, whisk together the lime juice, agave, salt, and pepper. Add the beans, mango, jalapeño, onion, and cilantro and mix until just combined.

Cover and let sit at room temperature for at least 30 minutes before serving. The salsa can be made up to 8 hours in advance and refrigerated, tightly covered, for up to 2 days, and is best served at room temperature.