Recipes
Mango and Black Bean Salsa
Using parsley—rather than the traditional cilantro—in this salsa lets the mango flavor stand out. This salsa also serves up a dose of fiber and protein from the black beans with a dash of vitamin C, courtesy of red sweet pepper.
Makes 16 servings
Ingredients
- 1 medium mango, peeled, seeded and cut in ¾-inch cubes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen super sweet corn, thawed
- ¼ cup chopped red bell pepper
- ¼ cup finely chopped green onions
- ¼ cup coarsely chopped fresh parsley
- 3 tbsp fresh lime juice
- 1 tbsp minced fresh garlic
- ¼ tsp salt
- ¼ tsp ground cumin
Directions
In a medium bowl combine all ingredients. Serve with baked tortilla chips.
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