Mango & Black Bean SalsaSubmitted by: OILPAINTER
IntroductionFrom the Kitchen of Camille Engel... My friends and family LOVE this recipe. It is great served alongside chicken or salmon. Serve it as a dip with tortilla chips (or jicama slices for a no-grain healthy dipper.) From the Kitchen of Camille Engel... My friends and family LOVE this recipe. It is great served alongside chicken or salmon. Serve it as a dip with tortilla chips (or jicama slices for a no-grain healthy dipper.)
2 cups 1/4 -inch cubes peeled, pitted mangoes
1 15- to 16- ounce can black beans, drained, rinsed
3/4 cup fresh white corn kernels, cut from cob
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 to 2 fresh jalapeno peppers, seeded, minced
1 teaspoon sugar (optional- more if the mangos aren't very sweet)
hour in the fridge. Keeps for approx. three days in fridge.
Serve with tortilla chips or it's great alongside grilled Chicken, Pork, Salmon or Tilapia.
I serve it with chips at parties & my art exhibition receptions.
Makes Eight- 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user OILPAINTER.
Rate This Recipe
Member Ratings For This Recipe
I made this for company last evening and it was perfect as it is light & flavorful! I added crushed pineapple as as I only had 1 mango. A true hit w/ "picky" eaters. Enough left over to go with chicken tonight & am looking forward to it. I will definitely keep this recipe and make again! - 8/11/08
This is a regularly made black bean salsa in my home too minus the mango. I'm allergic although I love idea of adding mango for sweetness. This is a definite "must try" for anyone! - 8/3/08
Reply from OILPAINTER (8/4/08)
Are you allergic to peaches? Peaches are a terrific substitute!