Black Bean Corn Mango Salsa
Makes 4 cups
Ingredients
- 15 Ounces can Black Beans (drained and rinsed)
- 15 Ounces can Whole Corn (drained and rinsed)
- 1 Jalapeno Pepper (seeds removed, finely diced)
- 1 Red Bell Pepper (seeds removed, diced)
- 1 Mango (peeled and diced)
- ¼ Red Onion (finely diced)
- ¼ Bunch Cilantro
- Lime (zested and juiced)
- 1 Avocado (diced (optional))
- Drizzle of Olive Oil (optional)
- 1 Avocado (large dice, (optional))
- Salt (added to taste)
Instructions
- Rinse and drain the black beans and the canned corn.
- Remove the seeds from the jalapeno and finely dice. If you like added heat, leave the seeds in.
- Finely dice a ¼ of a red onion.
- Remove the seeds and stem off of the red pepper and finely dice it.
- Peel and dice a ripe mango. (check out this post on how to peel a mango)
- Finely chop the cilantro.
- I like to zest the lime in addition to juicing it. It adds just a bit more pop of flavor.
- Stir all the black bean salsa recipe ingredients together.
- Take a taste and adjust the seasoning to your taste.
- It might need a sprinkling of salt or a drizzle of olive oil.
- Another tasty addition is a diced avocado. YUMMY!
Notes
Black Bean Salsa tips:
- I like to zest the lime in addition to juicing it. It adds just a bit more pop of flavor.
- Another tasty addition is a diced avocado. YUMMY!
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