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–+ servings

Black Bean and Mango Salsa

Nosheen Babar
This colorful Black Bean and Mango Salsa, made with fresh and simple ingredients, is delicious and chock full of protein and fibre!
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine Mexican
Servings 8
Calories 137 kcal

Ingredients
  

  • 2 cans black beans (15 oz each)
  • 2 mangoes
  • 1 red bell pepper
  • ½ red onion
  • 2 serrano chilies (SEE NOTE)
  • 4 limes
  • ½ cup cilantro
  • 1 teaspoon salt
  • 1 teaspoon new mexico chili (SEE NOTE)
  • ¼ cup pomegranate seeds

Instructions
 

  • Wash and rinse the black beans
  • Chop the rest of the ingredients
  • Add everything together and toss in with the salt and chilies (except the pomegranate seeds)
  • Squeeze the limes and mix in the juice
  • Garnish with the pomegranate seeds and serve

Notes

Serrano Chilies - Serranos are on the spicier side so if you don't like too much heat then use jalapenos instead. If you like things really mild, deseed the chilies.
New Mexico Chili - This is a blend sold in my local supermarket under the brand name Morton & Bassett. If you can't find it, use any other mexican blend your supermarket carries.

Nutrition

Serving: 1gCalories: 137kcalCarbohydrates: 29gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 298mgPotassium: 411mgFiber: 8gSugar: 9gVitamin A: 1202IUVitamin C: 50mgCalcium: 39mgIron: 2mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!
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