Gluten free, vegetarian and full of fresh flavors, this versatile black bean mango salsa pairs as well with grilled meat or fish as it does with tortilla chips.
Drain and rinse the black beans.
If using frozen corn, rinse corn under cool water until it's thawed, but still cold.
Seed and dice the tomato. Finely chop the bell pepper, onion, and cilantro.
Combine black beans, corn, tomato, bell pepper, onion, cilantro, red wine vinegar, and salt together in a large bowl.
Toss together and mix until all ingredients are combined.
Chill for 2-3 hours. Stir before serving. Enjoy!
Find it online: https://mittengirl.com/black-bean-mango-salsa/