Black Bean and Mango Salsa

Menu Part: 
Sauce
Cuisine Type: 
Mexican
Serves: 
12

Work menu magic with this bright side of Bush’s Best® Black Beans, mango, peppers, scallion, corn and cilantro tossed into a full-flavored salsa accented up with a bit of lemon juice.

Ingredients

3 cups Bush’s Best® Black Beans, drained, rinsed*
2 cups Mango, peeled, pitted and diced
1 cup Red bell pepper, diced
1 cup Scallions, sliced
1 cup Corn kernels, fresh
1/3 cup Cilantro, fresh, chopped
1 Tbsp Jalapeño, seeded, minced
1/2 cup Olive oil
1/3 cup Lemon juice, fresh
1 Tbsp Lemon zest
1 tsp each Kosher salt and ground black pepper

*Other beans may be substituted including: Pinto, Kidney or Garbanzo

Steps

  1. Combine beans, mango, red pepper, scallions, corn, cilantro and jalapeños. Toss to combine.
  2. Whisk together oil, lemon juice and zest. Toss with beans to mix well. Season salsa to taste with salt and pepper. Cover. Refrigerate at least 4 hours before serving.

Additional Tips

Additional Tips

Serving suggestion: Serve as a condiment for grilled chicken, fish or seafood or an accompaniment for barbecued meats, sausage, pork, lamb or game. Serve 1/2 cup per serving.

More From FoodService Director

Industry News & Opinion

Spring Lake Grade School District in Manito, Ill., has planted an on-campus orchard to begin providing fresh fruit at lunch, The Journal Star reports.

Students and other members of the school community planted 20 apple, pear and peach trees this week. The district hopes to make its first harvest in about four years and wants to incorporate the produce into school meals. The trees were purchased using donations.

Spring Lake’s orchard is an extension of its school garden, which was planted last year and provides produce for the cafeteria.

Read the full story via...

Sponsored Content
coffee senior living

From Keurig Green Mountain.

Healthcare foodservice represents the perfect environment for serving coffee. For the time-crunched staff, family and friends visiting patients, and seniors craving a treat, snack, or pick-me-up, coffee is considered a valuable amenity.

What’s more, purchasing beverages away from home is a popular habit. According to Technomic’s 2016 Beverage report, consumers average 3.6 drink purchases per week from foodservice outlets. And coffee is one of the most popular beverage options— Technomic’s 2016 Snacking Occasion report found 61% of consumers say...

Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

FSD Resources