Black Bean-and-Mango Salsa

Southern Living
Black Bean-and-Mango SalsaRecipe
Makes 8 appetizer servings


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1 (15-ounce) can black beans, rinsed and drained
1 mango, peeled and chopped
1 small green bell pepper, chopped
2 plum tomatoes, seeded and chopped
4 green onions, chopped
1/4 cup Italian vinaigrette dressing
1 tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro
1/2 teaspoon garlic salt
1/2 teaspoon seasoned pepper
1/2 teaspoon chili powder
1/2 teaspoon hot sauce
Assorted tortilla chips


Prep: 15 Minutes
Chill: 1 Hours

Stir together first 12 ingredients in a medium bowl; cover and chill 1 hour or up to 24 hours. Serve with tortilla chips.

Black Bean-and-Corn Salsa: Substitute 1 (11-ounce) can shoepeg corn, drained, for mango. Proceed as directed.

Created date

November 2005