No-Cook Mango and Black Bean Salsa with Lime
A fresh, vibrant no-cook salsa featuring sweet mango, black beans, and zesty lime perfect as a dip or topping. This mexican-inspired no cook (vegan, gluten free) ready in about 10 minutes pairs ripe mango, black beans, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, peeled and diced ripe mango
- 1 can (15 oz), drained and rinsed black beans
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1 small, seeded and minced jalapeño
- 1/4 cup, chopped fresh cilantro
- 2, juiced lime
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1 large peeled and diced ripe mango, 1 can (15 oz) drained and rinsed black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1 small seeded and minced jalapeño.
- Step 2: Add 1/4 cup chopped fresh cilantro, juice of 2 limes, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl.
- Step 3: Stir all ingredients gently until well combined. Let the salsa sit at room temperature for 10 minutes to allow the flavors to meld before serving with chips or as a topping for grilled meats or tacos.
Frequently asked questions
How long does No-Cook Mango and Black Bean Salsa with Lime take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Cook Mango and Black Bean Salsa with Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe mango from drying out.
Can I substitute ingredients in No-Cook Mango and Black Bean Salsa with Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Cook Mango and Black Bean Salsa with Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Cook Mango and Black Bean Salsa with Lime vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
