Mango and Black Bean Salsa

Using parsley—rather than the traditional cilantro—in this salsa lets the mango flavor stand out. This salsa also serves up a dose of fiber and protein from the black beans with a dash of vitamin C, courtesy of red sweet pepper.

Makes 16 servings


  • 1 medium mango, peeled, seeded and cut in ¾-inch cubes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen super sweet corn, thawed
  • ¼ cup chopped red bell pepper
  • ¼ cup finely chopped green onions
  • ¼ cup coarsely chopped fresh parsley
  • 3 tbsp fresh lime juice
  • 1 tbsp minced fresh garlic
  • ¼ tsp salt
  • ¼ tsp ground cumin


In a medium bowl combine all ingredients. Serve with baked tortilla chips.

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