Mango, Jicama, and Black Bean Salsa

Featured in the Honolulu Star-Advertiser on January 25, 2012.



Mango, Jicama, and Black Bean Salsa

  • 1 can (15 ounce) can black beans, rinsed and drained
  • 2 cups peeled, diced mango
  • 2 cups peeled, diced jicama
  • 1/3 cup fresh lime juice
  • 1/3 cup chopped green onion
  • 1 jalapeno pepper, seeded and finely minced
  • 2 tablespoons finely chopped Chinese parsley
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • Kosher salt to taste


  1. Toss beans, mango, jicama, lime juice, green onion, jalapeno and Chinese parsley together in a large bowl; sprinkle with spices and toss lightly to coat all pieces; refrigerate or serve immediately with tortilla chips or fish.

Makes 5 cups or 10 servings.

Approximate Nutrient Analysis per serving (based on 10 servings and not including salt to taste):
70 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 135 mg sodium, 14 g carbohydrate, 4 g fiber, 6 g sugar, 3 g protein


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