This Summer Salsa recipe features tons of fresh ingredients like tomatoes, mangoes, jalapeno pepper, and more. Enjoy this fresh salsa as a tasty snack with tortilla chips, on a taco, or even as a side dish with grilled chicken or fish.
A Quick Look at the Recipe
✅ Recipe Name: Summer Salsa
🕒 Ready In: ~15 minutes + chilling time
👪 Serves: 6-8 servings
🍽 Calories: ~120 per serving (estimated)
🥣 Main Ingredients: Tomatoes, mango, corn, black beans, jalapeño, cilantro
📖 Dietary Info: Naturally gluten-free, dairy-free, vegan, and no-cook
👌 Difficulty: Easy - simple chopping and mixing
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We call it Summer Salsa but this homemade salsa recipe can be made without seasonal ingredients. We recommend using fresh corn if you can get it, but if it is out of season, frozen corn can work just fine. This salsa will give you that fresh taste of summer any time of year, a lot more than store-bought salsas can!
For more fresh, summer-inspired dishes, try our Sun-Dried Tomato Hummus, Antipasto Skewers, or Guacamole Tomato Bites, all easy recipes that pair perfectly with this sunny, fruit-filled salsa.
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Why You'll Love this Summer Salsa:
Fresh and colorful: Packed with tomatoes, mango, corn, and black beans for a vibrant, summery mix.
Sweet with a kick: Mango balances the heat of jalapeño and the tang of lime.
Nutritious and wholesome: Loaded with fiber, vitamins, and plant-based protein.
Versatile: Serve with chips, tacos, grilled meats, or over salads.
Quick to make: Comes together in 15 minutes with no cooking required.
Key Ingredients:
- roma tomatoes. Firm and less watery, they give the salsa a fresh base. Cherry tomatoes can also be used.
- mango. Adds sweetness, choose a ripe but slightly firm mango for best texture.
- red onion. Provides sharpness and crunch; soak in cold water for a few minutes if you want a milder flavor.
- jalapeño pepper. Brings heat, remove seeds for milder salsa, or leave some in for extra spice.
- fresh cilantro. Freshly chopped cilantro adds an herby, citrusy note.
- corn. Fresh, grilled, or frozen and thawed corn all work well for a pop of sweetness.
- black beans. Add protein and heartiness, drain and rinse well before using.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Fruit Alternatives: Swap mango with pineapple, peaches, or strawberries for a different sweet, summery flavor.
- Bean Options: Replace black beans with pinto beans, kidney beans, or omit entirely for a lighter salsa.
- Corn Variations: Use fresh, frozen, or canned corn, or roasted corn for extra flavor.
- More Heat: Add serrano pepper, extra jalapeño, or a pinch of red pepper flakes.
- Herb Swaps: Try fresh basil or mint instead of cilantro for a unique twist.
- Citrus Changes: Use lemon juice or orange juice in place of lime for a slightly different acidity.
- Savory Salsa: Skip the mango for a traditional tomato-based salsa.
- Taco-Ready Add-Ins: Diced avocado, cucumber, or bell pepper make it chunkier and more filling.
How to Make Summer Salsa:
- Dice the tomatoes, mango, and red onion. Seed and finely chop the jalapeño. Mince the garlic.
- In a large bowl, add tomatoes, mango, onion, jalapeño, lime juice, cilantro, oil, garlic, corn, and black beans.
- Gently stir until all ingredients are evenly combined.
- Add more lime juice, salt, or cilantro as desired.
- Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve with tortilla chips, tacos, or grilled meats.
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Recipe Notes & Tips:
- Use ripe mango: A mango that's slightly soft to the touch gives the perfect balance of sweetness.
- Fresh corn option: If in season, grill fresh corn on the cob and cut off the kernels for extra smoky flavor.
- Adjust the heat: For a milder salsa, use half a jalapeño or substitute with a sweeter pepper like poblano. For more spice, add extra jalapeño or a pinch of cayenne.
- Make ahead: Salsa tastes even better after chilling for a few hours as the flavors meld.
- Serving ideas: Pairs well with tortilla chips, over tacos, alongside grilled chicken or fish, or as a topping for salads.
- Add avocado: Dice and fold in avocado right before serving for creaminess (skip if making ahead to avoid browning).
- Drain excess liquid: If your tomatoes are very juicy, drain off some liquid after dicing to prevent a watery salsa.
- Oil choice: Olive oil adds richness, but avocado oil works well for a lighter, neutral flavor.
How to Store:
Refrigerator: Store in an airtight container for up to 3 days. Stir before serving, as juices may settle at the bottom.
Make ahead tip: If prepping in advance, chop and store tomatoes, mango, and onion separately, then mix with lime juice and seasonings right before serving.
Freezer: Not recommended, as fresh tomatoes and mango lose their texture once thawed.
Summer Salsa FAQs:
Yes. Summer salsa actually tastes better after chilling because the mango, tomatoes, lime juice, and cilantro have time to meld together. Prepare it up to 24 hours in advance and store it in an airtight container in the refrigerator. For the freshest texture, stir in the cilantro right before serving.
Mango is classic in summer salsa, but pineapple, peaches, strawberries, kiwi, or a combination of sweet fruits work beautifully. Look for ripe fruit that's firm enough to dice cleanly so the salsa stays crisp instead of mushy.
Watery summer salsa usually comes from overly juicy tomatoes. To prevent this, remove the seeds before dicing or let the diced tomatoes drain briefly while prepping the other ingredients. Adding a bit more mango or corn also helps absorb excess moisture while keeping the salsa bright and flavorful.
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Summer Salsa
Ingredients
- 4 roma tomatoes, diced
- 1 mango, peeled and diced
- 1 cup corn
- ½ cup black beans, drained
- ¼ cup red onion, diced
- 1 fresh jalapeño pepper, seeded and diced
- ½ cup fresh cilantro, chopped
- 2 garlic cloves, minced
- 1 lime, juiced
- 2 tablespoons olive oil
Instructions
- Dice the tomatoes, mango, and red onion. Seed and finely chop the jalapeño. Mince the garlic.
- In a large bowl, add tomatoes, mango, onion, jalapeño, lime juice, cilantro, oil, garlic, corn, and black beans.
- Gently stir until all ingredients are evenly combined.
- Add more lime juice, salt, or cilantro as desired.
- Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve with tortilla chips, tacos, or grilled meats.
Nutrition
Notes
- Use ripe mango: A mango that's slightly soft to the touch gives the perfect balance of sweetness.
- Fresh corn option: If in season, grill fresh corn on the cob and cut off the kernels for extra smoky flavor.
- Adjust the heat: For a milder salsa, use half a jalapeño or substitute with a sweeter pepper like poblano. For more spice, add extra jalapeño or a pinch of cayenne.
- Make ahead: Salsa tastes even better after chilling for a few hours as the flavors meld.
- Serving ideas: Pairs well with tortilla chips, over tacos, alongside grilled chicken or fish, or as a topping for salads.
- Add avocado: Dice and fold in avocado right before serving for creaminess (skip if making ahead to avoid browning).
- Drain excess liquid: If your tomatoes are very juicy, drain off some liquid after dicing to prevent a watery salsa.
- Oil choice: Olive oil adds richness, but avocado oil works well for a lighter, neutral flavor.
- Balance flavors: If the salsa tastes too tangy, add a drizzle of honey or agave to round it out.
Yvonne says
A bit different than the usual! Very yummy!