Black Bean Mango Salsa Recipe

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Black Bean Mango Salsa

Betty Wood


Vegan recipe

pinch tips: How to Shuck, Cook, and Cut Corn


A bunch


35 Min


2 can(s)
black beans, drained and rinsed
1 c
frozen white corn
1 small
red onion, chopped
1 small
yellow bell pepper (may use green)
1 large
mango, peeled and diced
1 large
jalapeno pepper, chopped fine, leave seeds in
1 can(s)
14 oz, diced tomatoes, drained
1/2 c
italian dressing
2 clove
garlic, diced
2 Tbsp
fresh cilantro, chopped
1 medium
lemon, juice from (may use lime)
1 medium
avocado, diced (save for last)

Directions Step-By-Step

Whisk together salad dressing, garlic, cilantro and lemon, set aside.
In large bowl, toss remaining ingredients together, reserving avocado. Pour dressing over vegetables, mixing well. Cover, chill at least 2 hours, can be made overnight. Drain, add avocado and toss. Serve with tortilla chips.
This recipe adapts easily to other vegetables, add and subtract to your individual taste.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Healthy