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