Black Bean Mango Salsa
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.
Ingredients
- 15 oz black beans, canned, drained and rinsed
- 1 cup frozen corn, thawed
- 1 mango, diced
- 1 red bell pepper, diced
- 2 small tomatoes, seeded and chopped
- 1 cup red onion, diced
- 2-3 Tbsp cilantro, chopped
- 1 Tbsp lime juice, fresh squeezed
- 2 Tbsps red wine vinegar
- 1 tsp salt
Instructions
- Drain and rinse the black beans.15 oz black beans, canned
- If using frozen corn, rinse corn under cool water until it's thawed, but still cold.1 cup frozen corn
- Seed and dice the tomato. Dice the mango. Finely chop the bell pepper, onion, and cilantro.1 red bell pepper, 2 small tomatoes, 1 cup red onion, 2-3 Tbsp cilantro, 1 mango
- Combine black beans, corn, mango, tomato, bell pepper, onion, cilantro, lime juice, red wine vinegar, and salt together in a large bowl.1 Tbsp lime juice, 2 Tbsps red wine vinegar, 1 tsp salt
- Toss together and gently mix until all ingredients are combined.
- Chill for 2-3 hours. Stir before serving. Enjoy!
Equipment
Serving: 0.5cup, Calories: 101kcal, Carbohydrates: 21g, Protein: 5g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 499mg, Potassium: 387mg, Fiber: 6g, Sugar: 6g, Vitamin A: 946IU, Vitamin C: 37mg, Calcium: 31mg, Iron: 1mg
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