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Black Bean-and-Mango Salsa

Southern Living DECEMBER 2005

  • Yield: Makes 8 appetizer servings
  • Prep time: 15 Minutes
  • Chill: 1 Hour

Ingredients

  • 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

Preparation

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.

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Black Bean-and-Mango Salsa Recipe

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