Corn Black Bean And Mango Salsa Recipes

BLACK BEAN CORN MANGO SALSA

Black Bean Corn Mango Salsa image

Here is an easy black bean salsa recipe that can be made year round. Make this black bean salsa recipe ahead of time and store in the refrigerator for a healthy snack through out the day.

Provided by Sarah Mock

Time 10m

Number Of Ingredients 12

Ingredients

15 oz. can Black Beans (drained and rinsed)
15 oz. can Whole Corn (drained and rinsed)
1 jalapeno (seeds removed, finely diced)
1 Red Bell Pepper (seeds removed, diced)
1 Mango (peeled and diced)
1/4 Red Onion (finely diced)
1/4 Bunch Cilantro
Lime (zested and juiced)
1 Avocado (diced (optional))
Drizzle of Olive Oil (optional)
1 Avocado (large dice, (optional))
Salt (added to taste)

Steps:

Rinse and drain the black beans and the canned corn.
Remove the seeds from the jalapeno and finely dice. If you like added heat, leave the seeds in.
Finely dice a 1/4 of a red onion.
Remove the seeds and stem off of the red pepper and finely dice it.
Peel and dice a ripe mango. (check out this post on how to peel a mango)
Finely chop the cilantro.
I like to zest the lime in addition to juicing it. It adds just a bit more pop of flavor.
Stir all the black bean salsa recipe ingredients together.
Take a taste and adjust the seasoning to your taste.
It might need a sprinkling of salt or a drizzle of olive oil.
Another tasty addition is a diced avocado. YUMMY!

Nutrition Facts : ServingSize 1 /4 cup, Calories 124 kcal, Carbohydrate 18 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 128 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 4 g

MANGO BLACK BEAN SALSA

Mango Black Bean Salsa image

This colorful salsa takes just minutes to prepare-and that's likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to this satisfying chip dip. -Judy Heiser, Uvalde, Texas.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 12 servings (1/4 cup each)

Number Of Ingredients 9

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium mango, peeled and cubed
1/4 cup finely chopped onion
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 teaspoon garlic salt
1/4 teaspoon ground cumin
Baked tortilla chip scoops

Steps:

In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BLACK BEAN MANGO SALSA

Black Bean Mango Salsa image

I love this salsa! It makes for a perfect summer appetizer. I particularly like that it has black beans for extra protein. When served over grilled chicken, it is even better.

Provided by Roxy Mom

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes

Time 25m

Yield 12

Number Of Ingredients 13

Ingredients

½ cup diced mango
½ cup diced green bell pepper
½ cup diced yellow bell pepper
½ cup seeded and diced Roma (plum) tomatoes
½ cup corn kernels
½ cup low-sodium black beans, drained and rinsed
⅓ cup apple cider vinegar
¼ cup finely chopped cilantro
1 jalapeno pepper, minced
1 lime, zested and juiced
2 tablespoons diced red onion
2 teaspoons white sugar
½ teaspoon salt

Steps:

Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.

Nutrition Facts : Calories 26.2 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.9 g, Sodium 121.3 mg, Sugar 2.7 g

MANGO CORN SALSA WITH BLACK BEANS

Mango Corn Salsa with Black Beans image

Fresh ingredients combine to create this colorful, summery Mango Corn Salsa with Black Beans that is as bright and pretty as a sunny day!

Provided by Valerie Brunmeier

Categories Appetizer Condiment

Time 14m

Number Of Ingredients 10

Ingredients

2 to 3 large ears sweet corn (husked and silks removed (can substitute 2 cups frozen corn, thawed))
2 large mangoes ( peeled and chopped (1 ½ to 2 cups))
15 ounces canned black beans, (rinsed and drained well)
1 small tomato (chopped)
⅓ cup diced red onion
1 jalapeno (seeded and diced)
¼ cup chopped cilantro
1 lime
sea salt and freshly ground black pepper (to taste)
Tortilla chips

Steps:

Bring a large pot of water to boil and add sweet corn. Boil for 4 minutes then transfer sweet corn to a colander and rinse well with cold water to cool down and stop the cooking process. When cool enough to handle, use a sharp knife to cut the corn kernels from the cob. Transfer corn to a large mixing bowl. Add mango, beans, tomato, red onion, jalapeno, and cilantro and mix till well combined. Squeeze the juice from one lime over the top and toss to distribute. Season to taste with sea salt and fresh ground pepper.
Serve immediately with tortilla chips. Leftovers can be stored, covered in the refrigerator for a couple of days.

Nutrition Facts : TransFat 1 g, Calories 85 kcal, Carbohydrate 18 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 226 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

MANGO BLACK BEAN SALSA

Mango Black Bean Salsa image

Provided by Food Network

Categories appetizer

Number Of Ingredients 9

Ingredients

1 (15.5 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen sweet corn, cooked according to package instructions, drained and cooled
1/2 cup chopped red pepper
1/3 cup chopped red onion
1/3 cup finely chopped cilantro
2 cups Nature's Peak™ Sunburst Mango, chopped into 1/4-inch cubes
2-3 tablespoons fresh lime juice
1/2 cup Smucker's® Sweet Orange Marmalade, or Smucker's® Guava Jelly
1-2 serrano peppers, seeded, chopped, to taste

Steps:

COMBINE all ingredients in medium bowl. Refrigerate until ready to use. Serve with lime-flavored tortilla chips or as an accompaniment to grilled fish, chicken, or pork.

CORN & BLACK BEAN & MANGO SALSA

Corn & Black Bean & Mango Salsa image

Make and share this Corn & Black Bean & Mango Salsa recipe from Food.com.

Provided by Dancer

Categories Sauces

Time 15m

Yield 4 cs.

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black beans, rinsed,drained
1 cup frozen white shoepeg corn, thawed
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
1 cup chopped mango
8 green onions, chopped
3 tablespoons lime juice
2 tablespoons balsamic vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt

Steps:

Combine all the ingredients in a bowl and mix well.
Refrigerate in a covered container for up to 3 days.
Serve with crostini.

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