Mango Black Bean Salsa Recipe

by Zehorit Heilicher, Tastemaker in Residence

Serves 6


2 medium mangos, cut 1/4" dice
14 oz. canned black beans, rinsed and drained
1/2 small red onion, finely diced (optional)
1/2 cup fresh cilantro, minced
1 tsp. oriental chili garlic paste, (such as Dynasty)
1 large lime, juiced
Salt and pepper, to taste


  1. In a large bowl combine all ingredients and mix gently.
  2. Refrigerate salsa for at least 1 hour to let the flavors bloom.
  3. Serve as dip with chips, or as an accompaniment to grilled chicken, meats or fish.

Cooks Notes

Refrigerated, the salsa will last about 5 days.