Ingredients for Fruit Black Bean Salsa
- Mangoes
- 1 (15-ounce) can black beans, rinsed and drained
- Red Bell Peppers
- Scallion
- Cilantro Leaf
- Garlic
- Rice Vinegar
- Fresh Orange Juice
- Lime, Juice And Zest Of
- 1 jalapeño pepper, seeded and minced (optional)
- Garlic Pepper Seasoning
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fruit Black Bean Salsa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fruit Black Bean Salsa
- Choose 1 ripe mango, peach, or nectarine (or a combination!). Peel, pit, and dice into 1/2-inch pieces.
- Core, seed, and finely dice 1 red bell pepper and 1/2 yellow bell pepper (or 1 whole bell pepper of your choice). Blanch in boiling water for 30 seconds, then immediately plunge into ice water to stop the cooking process.
- Drain the blanched peppers and add to a medium bowl.
- Add 1 (15-ounce) can black beans, rinsed and drained, to the bowl.
- Add 1/2 cup finely chopped red onion.
- Add 1/4 cup chopped cilantro.
- Juice 1 lime and add the juice to the bowl.
- Stir in 1 jalapeño pepper, seeded and minced (optional, adjust to your spice preference).
- Add 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Gently combine all ingredients. Cover and refrigerate for at least 2 hours (or up to 2 days) to allow flavors to meld.
- Serve chilled with tortilla chips, grilled fish, or your favorite dish!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
49g
Fat
0g
Carbs
5g
