Two Bean Mango Salsa

Two Bean Mango Salsa

This fresh and healthy sauce is packed with fiber and perfect with tortilla chips or with tacos!

Essential Pregnancy Nutrients:

Fiber: Beans, Pepper, Mango & Corn

Vitamin A: Carrot

Iron: Beans

Vitamin C: Pepper & Mango


Two Beans Mango Salsa


  • 1, 15oz can black-eyed peas, rinsed and drained
  • 1, 15oz can black beans, drained and rinsed
  • 2 cups, frozen and thawed corn kernels
  • 2 bell peppers, chopped
  • 1/2 small red onion, chopped
  • 1 jalapeno, seeded and chopped
  • 1/2 cup mango, chopped
  • 1/2 cup red wine vinegar or lemon juice
  • 1/2 olive oil
  • 1 tbsp sugar
  • 1 garlic clove, chopped
  • 1/4 cup cilantro, finely chopped

Servings: 2-4

Prep Time: 15 minutes

Inactive Prep: 4 Hours


1. In a large bowl, combine beans, corn, peppers, red onion, jalapeno, mango and set aside.

2. In a small saucepan, combine vinegar (or lemon juice), oil, sugar, and garlic. Heat on medium heat until sugar dissolves; cool slightly.

3. Pour dressing over bean mixture. Stir to combine, then stir into cilantro. Season with salt and pepper to taste. Cover and refrigerate for 4 hours or up to 1 day. Serve with tortilla chips.

4. Enjoy!

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