Ingredients for Corn Black Bean Mango Salsa
- 1 cup black beans, rinsed and drained
- White Shoepeg Corn
- 1/2 cup finely diced red bell pepper
- Fresh Cilantro
- 1 cup diced mango
- Green Onions
- 2 tablespoons lime juice
- Balsamic Vinegar
- Ground Cumin
- 1/2 teaspoon salt (or to taste)
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How to Make Corn Black Bean Mango Salsa
- Finely dice the mango (1 cup), red onion (1/4 cup), red bell pepper (1/2 cup), and jalapeño (1-2, depending on spice preference, finely minced).
- Combine the diced mango, red onion, red bell pepper, and jalapeño in a medium-sized bowl.
- Add the corn (1 cup), black beans (1 cup, rinsed and drained), lime juice (2 tablespoons), cilantro (1/4 cup, chopped), and salt (1/2 teaspoon) to the bowl.
- Gently stir all the ingredients until well combined.
- Taste and adjust seasonings as needed, adding more lime juice, salt, or jalapeño for extra flavor.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. (Can be refrigerated for up to 3 days.)
- Serve chilled with tortilla chips, crostini, or your favorite dippers.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
34g
Fat
1g
Carbs
15g
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15 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Sauces Condiments Etc Beans Fruit Vegetables Easy No Cook Refrigerator Low Fat Vegetarian Salsas Dietary Spicy Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Black Beans Healthy 2 Free Of Something Low In Something Tropical Fruit Mango Corn Taste Mood Equipment Number Of Servings 3 Steps Or Less Technique
