Mango Black Bean Salsa

Kitchen Tested
  • Yield 8 servings

A bright, fresh salsa for grilled vegetables, pasta, rice or tofu.

Ingredients

2 mangoes, peeled, pitted and diced into 1/2-inch cubes
1 1/2 cups drained and rinsed canned black beans
1 jalapeno, seeded and minced
1/2 red onion, minced
1/2 red bell pepper, cored, seeded and chopped
1/4 cup minced cilantro
Juice of 1 lime

Instructions

  1. Combine all ingredients. Keep refrigerated for up to 3 days.Combine all ingredients. Keep refrigerated for up to 3 days.

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