Black Bean Mango Salsa

Black Bean Mango Salsa Recipe

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Betty Wood


Vegan recipe

★★★★★ 1 vote
A bunch
35 Min


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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)

How to Make Black Bean Mango Salsa


  • 1Whisk together salad dressing, garlic, cilantro and lemon, set aside.
  • 2In 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.
  • 3This recipe adapts easily to other vegetables, add and subtract to your individual taste.

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About Black Bean Mango Salsa

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

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