Spicy Mango Black Bean Salad
- Minutes to Prepare:
- Number of Servings: 20
Ingredients
Black Beans, Bush's Seasoned Recipe, 7.5 cup (5 15oz cans)Green Peppers (bell peppers), 1. cup, choppedYellow Sweet Corn, Frozen, 2. cup kernelsOnion, Red, .75 cup Pepper, Orange Bell, 1 cup Tomato, Vine Ripened, 15 oz Mango Nectar, Jumex, 1.5 cup Tony Cachere's Creole Seasoning, 3 tsp
Makes approximately 20 2/3-cup servings.
Rinse beans thoroughly and set aside to drain. Chop the onion, and peppers and place in a large bowl with a secure lid. Add frozen corn (rinse if necessary),to bowl. Cut open tomatoes, about 3-4 medium, and clean out all seeds and pulp and then chop and add to bowl. Add drained beans to bowl along with Mango Nectar and Seasoning. Stir well. Adjust Seasoning to taste. Refrigerate for 18-24 hours stirring from time to time, then drain juices and serve.
Although not listed here, I sometimes add the juice only from a can of Rotel's Mexican Style Lime & Cilantro, to add some heat. Depending on how spicy you want it adjust as needed.
Number of Servings: 20
Recipe submitted by SparkPeople user TIGERLILYVP.
Rinse beans thoroughly and set aside to drain. Chop the onion, and peppers and place in a large bowl with a secure lid. Add frozen corn (rinse if necessary),to bowl. Cut open tomatoes, about 3-4 medium, and clean out all seeds and pulp and then chop and add to bowl. Add drained beans to bowl along with Mango Nectar and Seasoning. Stir well. Adjust Seasoning to taste. Refrigerate for 18-24 hours stirring from time to time, then drain juices and serve.
Although not listed here, I sometimes add the juice only from a can of Rotel's Mexican Style Lime & Cilantro, to add some heat. Depending on how spicy you want it adjust as needed.
Number of Servings: 20
Recipe submitted by SparkPeople user TIGERLILYVP.
Nutritional Info Amount Per Serving
- Calories: 122.5
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 529.1 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 6.4 g
- Protein: 6.9 g
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