Black Bean, Peach, & Mango Salsa (Fresh & Delicious!)

Fresh black bean, peach, and mango salsa is a must have for your summer gatherings! This dish is slightly sweet and savory with a variety of different textures. 

You’ll be delightfully surprised at how the various flavors complement each other. A delicious, fresh dish for those hot summer nights.   

This salsa is super easy to make, comes together quickly, and keeps in the fridge for a few days.

Fresh Black Bean, Peach, & Mango Salsa Ingredient Tips

MANGOES

This slightly sweet fruit is found in grocery stores year-round in the United States. However, the mango season locally is May through August. 

When it comes to choosing a mango, you’ll want to focus more on how it feels rather than the color, as mangoes come in a variety of colors. You’ll know it’s ripe if it’s soft to the touch just like when picking avocados and other fruits like peaches. The softness indicates ripeness. You can also smell the stem end of the mango.

You can cut the mango in several ways. The main thing to remember is the core runs down the center, similar to a pineapple. Also, be sure to peel or cut off the skin.

PEACHES

Summer is considered the peak season for peaches but local harvests happen April through October. You’ll want to pick ripe peaches that smell fragrant and feel soft to the touch (not mushy). Peaches are found on EWG’s Dirty Dozen list, therefore purchase organic if you can. 

FRESH LIME JUICE

Fresh lime juice adds a punch of flavor that bottled lime juice just doesn’t have. Plus, it’s the freshness factor we’re going for to make this salsa delicious. Ditch the bottle and grab a nice, juicy green lime.

RED BELL PEPPER

Red bell pepper gives the salsa a nice crunch, an extra layer of flavor, and adds a beautiful red hue. You’ll want to go organic as it’s also on the EWG’s Dirty Dozen list. 

RED ONION

Red onions are known as the best onion to eat raw. Their flavor and crunchiness certainly elevate this black bean, peach, and mango salsa. And according to one of my favorite culinary books (The Flavor Bible), red onion and mango are a match made in heaven. 

Red onions don’t tend to be as oniony as their counterparts (white and yellow). However, they still can have a slight bite. 

You can reduce red onion’s sharp flavor and make them crisper by simply soaking the red onion in ice water. First peel the onion and cut then place in a bowl of ice water. Leave in for about 10 minutes. Soak them while preparing the other ingredients. 

BLACK BEANS

This recipe calls for one 15-ounce can of black beans. Black beans are a wonderful plant protein that are also packed with fiber. Thus, leaving you satiated sooner. Plus, it helps round out the salsa.

CILANTRO & JALAPEÑO

If you’re not a fan of cilantro, just leave it out. But if you’re not sure, use it. Cilantro is a classic flavor in salsa. It adds additional freshness. 

Jalapeño is another flavor that pairs extremely well with mango. The spicy, sweet combo will leave your taste buds feeling happy. If you’re not into too much spice you can always reduce the amount used or leave it out. 

HOW TO USE BLACK BEAN, PEACH, & MANGO SALSA

Black bean, peach, & mango salsa is more versatile than you may think. You can serve it with blue corn chip tortillas, whole wheat crackers, or simply enjoy on its own. 

Want some topping ideas for grilled chicken or mild fish, like halibut or cod? This salsa is the perfect addition. Or why not try it in a tortilla topped with avocado, brown rice, and chunks of sweet potato? Plant-based burritos are the best.