Black Bean and Mango Salsa |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Recipe courtesy of Southern Living, December 2005. 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 |
Directions:
1. Stir together first 12 ingredients in a medium bowl; cover and chill 1 hour or up to 24 hours.
2. Serve with tortilla chips.
3. Black Bean-and-Corn Salsa: Substitute 1 (11-ounce) can shoepeg corn, drained, for mango.
4. Proceed as directed.
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