Mango Black Bean Salsa
Total TimePrep/Total Time: 15 min.
Makes12 servings (1/4 cup each)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (11 ounces) Mexicorn, drained
- 1 medium mango, peeled and cubed
- 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
- In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.
Nutrition Facts1/4 cup: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 314mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch.
Jul 18, 2017
The mango adds an extra sweetness and freshness to this zesty salsa. I love to serve this on top of chicken tacos!
Mar 12, 2016
I've been making this salsa for a while. It's always my go to for parties, etc. Sometimes I eat it as a snack alone or have even used over grilled salmon. It's delicious as is, no need for adjustments and inexpensive to make!
Apr 6, 2013
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Jul 23, 2011
I've made this several times and am going to make it for our family reunion for a change of pace. I love bringing new things to the table with the help of Taste of Home.
Feb 8, 2011
Great salsa for "whenever"! Also great on fish tacos. Extremely easy and a healthier choice than the store bought salsa!
Feb 6, 2011
I cut the salt from the recipe (there is plenty in everything else) I also add in a jalapeno or two for a kick, an avacado, and 1 tsp or more of apple cider vinegar to taste. Adds even more flavor to the salsa.
Jul 19, 2009
Excellent recipe! I'm on Weight Watchers and this is a great lowfat snack. I can't stop eating it!
Nov 27, 2008
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