Corn, Black Bean, & Mango Salsa

This is salad is immediately devoured at every potluck or gathering we’ve brought it to. I love it scooped with tortilla chips, eaten plain as a side salad, or a chunky salsa for tacos or burritos.

Corn, Black Bean, & Mango Salsa

Veggies | Fruit | Protein
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Servings 4


  • 2 cups corn kernels, fresh, cut off the cob or frozen and thawed
  • 1 can black beans, drained and rinsed
  • 1 large mango, diced
  • 1 red pepper, small dice
  • 1/2 red onion, small dice
  • 1/2 jalapeño, seeds removed and finely diced , adjust to heat preference
  • 1 bunch cilantro, diced
  • 2-3 limes, juiced, adjust to taste
  • 1/2 tsp good quality sea salt, adjust to taste


  • Toss all ingredients together in a large bowl.
  • This salad keeps well in the fridge for a day or two. If adding avocado (which is delicious) add it before serving, as it doesn't store well and will brown.
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  1. I made this for a party at work today and it’s AWESOME!! Everyone loves it. Thank you for all the wonderful tips and recipes.

  2. This is a delicious salsa and easy to make as a single serve to take to work for lunch. I’m loving the jalapenos kick and the sweet of the mango. Thank you Katie 🤗

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