 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
|
This colorful salsa takes just minutes to prepareâand thatâs likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to the satisfying chip dip from Judy Heiser of Uvalde, Texas. Ingredients:
1 can (15 ounces) black beans, rinsed and drained |
1 can (11 ounces) mexicorn, drained |
1 medium mango, peeled and chopped |
1/4 cup finely chopped onion |
1/4 cup minced fresh cilantro |
2 tablespoons lime juice |
1 teaspoon garlic salt |
1/4 teaspoon ground cumin |
baked tortilla chip scoops |
Directions:
1. In a large bowl, combine the beans, corn, mango, onion, cilantro, lime juice, garlic salt and cumin. Refrigerate until serving. Serve with chips. Yield: 3-1/2 cups.
|
|