This article is written by a student writer from the Her Campus at Auburn chapter.
Requiring less than five ingredients—save the salt and pepper—this mango-black bean salsa takes minutes to whip up. Salsa is versatile, so take this recipe to the tailgate and eat leftovers with grilled fish or rice for dinner.
Mango-Black Bean Salsa
Yields 2 cups
1 mango, diced
1 avocado, diced
1 can black beans, drained and rinsed
Juice of 1 lime
2 Tablespoons cilantro, chopped
Salt and pepper to taste
Combine all ingredients in a medium-sized bowl. Refrigerate 10 minutes before serving.