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    You are in: Home / Recipes / Black Bean, Mango and Jicama Salsa Recipe
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    Black Bean, Mango and Jicama Salsa

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    kitchengrrl's Note:

    This is delicious with chicken. I'm sure it would pair nicely with fish and pork as well.

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    Units: US | Metric


    1. 1
      Cut mango into small pieces.
    2. 2
      The easiest way is to sit the mango on it's narrow side and slice the fruit off either side of the central pit, which is about 1 1/2 inches in the center.
    3. 3
      Take a large spoon and slide it between the skin and flesh of the two halves.
    4. 4
      Chop the flesh and toss in a medium bowl.
    5. 5
      You can also cut a small amount of flesh from around the pit, or take the cooks reward and bite it off for yourself!
    6. 6
      Add the remaining ingredients to the mango and stir together.
    7. 7
      Taste for seasonings and adjust as necessary.

    Browse Our Top Salsas Recipes

    Ratings & Reviews:

    • on June 01, 2005


      This was a nice refreshing salad and a great change from you standard tossed salad. I added some thinly sliced green onions and a some mint to round out the flavor. I also added a touch of chili powder as it is always a good compliment to jicama. My jalepeno was a particularly spicy bugger which made this a little bit more of a challenge for us to eat, but we still enjoyed it very much. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Black Bean, Mango and Jicama Salsa

    Serving Size: 1 (117 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 67.4
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 5.0 mg
    Total Carbohydrate 16.7 g
    Dietary Fiber 5.1 g
    Sugars 9.3 g
    Protein 0.9 g

    The following items or measurements are not included:

    black beans

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