This easy Avocado, Mango and Black Bean Salsa is full of fresh and healthy vegetables and whips up in no time. A great side dish, topping or party dip recipe – a fun twist on a cowboy caviar salad!

overhead close up view of mango black bean salsa in glass bowl with wooden spoon

How do you feel about salsa dips? Because I feel very strongly about them. There is never a tortilla chip without 5 minute homemade fresh salsa in our house, and this Avocado, Mango and Black Bean Salsa right here is definitely one of my favorites!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for mango black bean salsa with text labels — Ingredients for Mango Black Bean Salsa: Black beans, corn, red onion, tomatoes, red pepper, mango, avocado, olive oil, salt, cilantro and lime juice.

Ingredient notes

Black beans: I used my home cooked black beans, but canned is perfectly fine. I’ve also made this with kidney beans before, and it comes out just as delicious.
Corn: Please use canned corn for this recipe, not frozen corn. If you only have frozen corn, you must fully cook it, then cool it back down again before using it in the salsa. Uncooked frozen vegetables can be contaminated and cause food-borne illness.
Tomatoes: I have made this with both large Roma tomatoes and mini Roma tomatoes, and both work. For large ones, remove the seeds before dicing them. For mini Romas, chop them first and then gently squeeze out some of the excess water before adding them to the salsa.
Red pepper: If you’re wondering how to dice your pepper with chef skills, check out my post how to cut a bell pepper!
Cilantro: Not a fan of cilantro? Use chopped flat-leaf parsley instead!

How to make this recipe

Once you have chopped up everything, place it in a large bowl.

I highly recommend combining the salt, olive oil and lime juice separately before adding to the salsa – it helps to evenly distribute the salt through the finished dish.

female hand pouring lime juice over chopped salsa ingredients in glass bowl — add ingredients to bowl

female hands stirring black bean salsa in glass bowl — add ingredients to bowl

Gently toss to coat all of the ingredients with the lime juice mixture, then serve immediately!

overhead view of glass bowl with mango black bean salsa surrounded by lime wedges and fresh cilantro

Recipe tips

Try to dice your ingredients evenly – it makes the salsa come together better.
You can make this as chunky or as finely chopped as you like. I will say that there is a limit to how small you can dice the avocado, at some point it just turns into mush.
I do not recommend storing leftovers with avocado and mango. If you’re planning for leftovers, remove the part you want to store for later and refrigerate it before adding the avocado and mango. Then add those ingredients to only the portion you are serving right away.
Without avocado/mango, the salsa keeps covered in the refrigerator for 24 hours.

Serving ideas

This salsa is great with fish or with chicken – we love it with air fryer chicken breasts or with lemon baked cod.

It’s also wonderful as an appetizer with corn chips. Or eaten by the spoonful, just saying ?

female hand dipping corn chip into mango black bean salsa

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Recipe first shared on 04/21/2016. Updated with better text and new photos on 04/27/2021.

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