Mango Corn Salsa with Black Beans

Brighten up your summer party menu with this Mango Corn Salsa with Black Beans. This vibrant salsa is a delicious dip, topping for tacos or burrito bowls, or a fresh side dish!

For healthy snacking, you’ll also want to try my Cowboy Caviar and Easy Corn Salsa (just like Chipotle’s!).

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As we head into the last long weekend of summer, I’m feeling that push to grab the last of the gorgeous summer produce and make good use of it while we can. Those piles of perfect mangoes and fresh sweet corn will be gone from the store shelves soon. And, how better to use them than in this healthy-delicious Mango Corn Salsa with Black Beans.

Whatever your plans may be this Labor Day, this sunny salsa is a delicious way to bid a fond farewell to summer.

Tucking this fresh, wholesome salsa on the table in between gooey, cheesy dips like my Cheesy Artichoke Dip (yum) or Warm Cheesy Bean Dip (help me) is a great way to add balance to your party menu.

If you’re just hanging out and taking a few days to relax and unwind, congratulations! Mix up a batch to keep in the fridge for snacking all weekend long.

Ingredient Notes

• Mangoes: Golden yellow Ataulfo mangoes (also known as champagne mangoes) are my favorite variety by a landslide. They are sweet and so flavorful. The texture is smooth and buttery, unlike the more common reddish/gold mangoes that have a more fibrous texture.
• Corn: Pick up some yellow or bi-color corn on the cob, whatever is fresh and in stock.
• Beans: A can of black beans, rinsed and drained well.
• Tomato: A small Roma tomato, chopped. This is not your typical tomato-based salsa but I like to add a little for color.
• Onion: Diced red onion.
• Jalapeño: Seeded as desired and diced.
• Cilantro: Fresh chopped cilantro adds some great flavor.
• Lime juice and seasoning: The juice from a lime, fine ground sea salt, and freshly ground black pepper.

How to Make Mango Corn Salsa with Black Beans

1. Cook the sweet corn in a large pot of boiling water until just slightly tender. Transfer it to a colander and rinse it with cool water until cool enough to handle. Then, use a sharp knife to cut the corn kernels from the cob and into a large mixing bowl.
2. Add the mango, beans, tomato, red onion, jalapeño, and cilantro and mix until well combined.
3. Squeeze the juice from a lime over the top and season to taste with sea salt and black pepper.
4. Toss to combine and serve or cover and refrigerate until you’re ready to serve.

Serving Suggestions

Party Dip: Set the salsa on a platter surrounded by chips for dipping. Regular corn tortilla chips, blue corn tortilla chips, or multigrain tortilla chips are all really good with this salsa.

Condiment: This salsa is seriously delicious spooned over Blackened Fish Tacos or Chipotle Burrito Bowls. Use it as a topping for your favorite tacos, wraps, or burrito bowls.

Side Dish: Mango Corn Salsa with Black Beans serves as a healthy, refreshing side for marinated grilled chicken, grilled pork tenderloin, sirloin steak, or blackened mahi mahi.

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Mango Corn Salsa with Black Beans

5 from 1 vote

Author: Valerie Brunmeier

Servings: 10

Prep Time: 10 minutes mins

Cook Time: 4 minutes mins

Total Time: 14 minutes mins

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Brighten up your summer party menu with this Mango Corn Salsa with Black Beans. This vibrant salsa is a delicious dip, topping for tacos or burrito bowls, or a fresh side dish!

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Ingredients 

1x2x3x

• ▢ 2 to 3 large ears corn on the cob, husks and silks removed (can substitute 2 cups frozen corn, thawed)
• ▢ 2 large Ataulfo mangoes, peeled and chopped (1 ½ to 2 cups)
• ▢ 15 ounce can black beans, rinsed and drained well
• ▢ 1 small tomato, chopped (Roma-style tomatoes work well)
• ▢ ⅓ cup diced red onion
• ▢ 1 jalapeño, seeded and diced
• ▢ ¼ cup chopped cilantro
• ▢ 1 lime
• ▢ Fine ground sea salt and freshly ground black pepper, to taste
• ▢ Tortilla chips, for serving

Instructions 

• Bring a large pot of water to boil and add the ears of corn. Boil for 4 minutes then transfer the corn to a colander and rinse well with cold water to cool them down and stop the cooking process. When cool enough to handle, use a sharp knife to slice the corn kernels from the cob and into a large mixing bowl. Add the mango, beans, tomato, red onion, jalapeño, and cilantro and mix until well combined. Squeeze the juice from the lime over the top and toss to distribute. Season to taste with sea salt and black pepper.
• Serve immediately with tortilla chips, as a topping for tacos or burrito bowls, or as a side dish.

Notes

Store leftovers in a an airtight container in the refrigerator for up to 2 to 3 days.

Nutrition

Calories: 85kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 226mg | Potassium: 295mg | Fiber: 4g | Sugar: 7g | Vitamin A: 617IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mg

Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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This post was originally published on September 4, 2015. It has been updated with new text and images.