Mango Salsa

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READY IN: 2hrs
Recipe by Danny Beason

Beth Booker, Ft. Sanders Regional Medical Center

Ingredients Nutrition

  • 1 small ripe mango, diced
  • 34 cup black beans (canned beans, rinsed and drained are okay)
  • 1 small red pepper, seeded and diced
  • 12 bunch green onion, sliced
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons fresh orange juice
  • 12 teaspoon finely grated lime zest
  • 1 small jalapeno pepper, seeded and minced
  • salt and pepper


  1. Combine salsa ingredients in a non-reactive bowl.
  2. This tastes best when made at least 2 hours in advance for the flavors to develop.
  3. You may make it up to two days in advance.

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