Black Bean and Mango Salsa
| Serves | 12 |
|---|---|
| Ingredients | Vegetables, Beans, Fruits |
| Day Part | Dinner, Lunch, Snack |
| Menu Part | Sauce |
| Cuisine Type | Mexican |
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
- Combine beans, mango, red pepper, scallions, corn, cilantro and jalapeños. Toss to combine.
- 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.
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.