Mango, Jícama, and Black Bean Salsa brings together a refreshing mix of sweet mango, crunchy jícama, and protein-rich black beans.
This salsa offers a unique combination of flavors and textures, with the tropical sweetness of mango balancing the crispness of jícama and the heartiness of black beans. Seasoned with lime juice and fresh cilantro, it’s an excellent choice for adding a fresh touch to tacos, serving as a dip for chips, or complementing grilled dishes.
Serving Suggestions
Serve Mango, Jícama, and Black Bean Salsa as a lively topping for grilled fish or chicken. It also works well as a dip with tortilla chips or as a crunchy side dish at your next barbecue.
For a light and satisfying meal, use it as a topping for salads or mix it into grain bowls. Garnish with additional cilantro and a squeeze of lime for extra flavor.
Pairing Ideas
This salsa pairs well with a variety of dishes. It complements Mexican and Southwestern cuisine, making it a good match for tacos, burritos, or enchiladas. It also adds a refreshing element to grilled meats and seafood. For a lighter option, serve it with a simple green salad or alongside roasted vegetables.
Tips and Notes
Storage: Store leftover salsa in an airtight container in the refrigerator for up to 2 days. The salsa is best enjoyed fresh, as the jícama may lose its crunch over time.
Mango: Choose ripe, firm mangoes for the best balance of sweetness and texture. Avoid overly soft mangoes, as they can become mushy in the salsa.
Jícama: Peel and dice the jícama into small, uniform pieces to maintain its crunch. It adds a mild, slightly sweet flavor and a crisp texture.
Black Beans: Use cooked black beans, either from a can (rinsed and drained) or freshly cooked. You can season them lightly with cumin or chili powder if desired.
Seasoning: Adjust seasoning with salt, pepper, and extra lime juice to taste. Fresh cilantro adds a fresh, herbal note.
Texture: For a more consistent texture, chop the mango and jícama into evenly sized pieces. Mix gently to avoid breaking down the ingredients.
Mango, jícama, and black bean salsa
Ingredients
- 1 1/2 cups diced mango
- 3/4 cup diced jícama
- 3/4 cup cooked black beans - drained
- 1 tsp. finely chopped jalapeño
- 2 tsp. finely chopped fresh mint
- 1/3 cup finely chopped red onion
- 2 tsp. fresh lime juice
- 2 tsp. rice vinegar
- 1/2 tsp. salt; more to taste
Instructions
- Pn a food processor or blender, purée ½ cup of the diced mango until smooth.
- Pn a serving bowl, combine the remaining diced mango, the jícama, beans, jalapeño, mint, onion, lime juice, and vinegar.
- Gently stir in the mango purée.
- Season with salt.
- Let stand for 20 minutes before serving.