Mango, Black Bean, Jicama Salsa
Cinco de Mayo is mañana, and there is no better time to try your hand at simple homemade salsas. The combination possibilities are truly endless, and this salsa mixes the crunchy texture of jicama with the sweetness of mango. It is perfect to serve with tortilla chips or as a topping for tasty tacos. If you want a little extra heat, be sure to include the jalapeno seeds! Time to start planning your fiesta so keep reading for this incredibly easy recipe.

Mango, Black Bean, and Jicama Salsa

Mango, Black Bean, and Jicama Salsa


  1. 1 medium-sized mango, cut into small bite-sized pieces
  2. 1 small jicama, cut into small bite-sized pieces
  3. 1 can black beans, rinsed and drained
  4. 1 jalapeno, finely chopped with or without seeds, if desired
  5. 1 lime juiced and zested
  6. Pinch of salt


  1. Combine all of the ingredients in a large bowl. Season with salt.
  2. If possible, leave in the fridge overnight for the flavors to come together.

Makes 2-3 cups of salsa.

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