Black bean and mango salsa

Crunchy, fruity and spicy, this black bean and mango salsa is gorgeous paired with fish.

  • 1 hr 40 mins cooking
  • Serves 6
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Black bean and mango salsa
  • 1 cup (200g) dried black beans
  • 1 lebanese cucumber (130g), seeded, sliced thinly
  • 1 mango (430g), chopped finely
  • 1 cup loosely packed fresh coriander leaves
  • 1 tablespoon olive oil
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon lime juice


Black bean and mango salsa
  • 1
    Place beans in medium bowl, cover with water; stand overnight. Drain.
  • 2
    Cook beans in medium saucepan of boiling water until tender; drain.
  • 3
    Meanwhile, make sweet chilli dressing. Combine olive oil, sweet chilli sauce and lime juice in small bowl.
  • 4
    Place beans in medium bowl with dressing and remaining ingredients; toss gently to combine. Season to taste.

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