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Black Bean and Mango Salsa


  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 ripe mango, peeled and chopped
  • 1/2 medium red onion, finely chopped
  • 1 jalapeño, seeds removed, minced
  • 1 or 2 lime(s), juiced
  • 1/2 tablespoon honey
  • 1/2 tablespoon olive oil
  • 1/4 cup fresh cilantro, chopped
  • Pinch Kosher Salt


  1. Place the finely chopped red onion in a strainer and hold in the sink under running hot water for about 1 or 2 minutes. This will take the strong "bite" out of the onions. Alternatively, place onion in a small bowl filled with ice water for about 10 minutes and then drain.
  2. Combine the black beans, mango, onion, jalapeño, juice of 1 lime, honey, olive oil, cilantro, and a pinch of Kosher salt in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld, although longer (up to several hours) is better. Before serving, stir to redistribute juices and if needed, add the juice of the other lime. Also at this point, if the jalapeño is a really hot one and the salsa is a bit too spicy, I add a little more honey to balance the heat.
  3. Serve with tortilla chips or use as a topping for chicken or fish.