MANGO BLACK BEAN SALSA RECIPES

Name: Mango Black Bean Salsa
Prep time: 15 min
Total time: 15 min
Yield: 12 servings (1/4 cup each)
Cuisine: North America, Mexican
Ingredients: 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

MANGO BLACK BEAN SALSA RECIPE: HOW TO MAKE IT

Mango Black Bean Salsa Recipe: How to Make It image

This colorful salsa takes just minutes to prepare—and that’s likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to this satisfying chip dip. —Judy Heiser, Uvalde, Texas.

Provided by Taste of Home

Categories Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 12 servings (1/4 cup each)

Number Of Ingredients 9

Ingredients

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

Steps:

In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.

Nutrition Facts : Calories 70 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 314mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch.

MANGO AND BLACK-BEAN SALSA RECIPE - NYT COOKING

Mango and Black-Bean Salsa Recipe - NYT Cooking image

Provided by Marian Burros

Total Time 20 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

6 cups diced mango
2 cups finely diced red onion
2 cups cooked black beans
3 or 4 small Scotch bonnet, jalapeno or Serrano peppers, seeded and minced
4 tablespoons chopped cilantro (coriander)
4 teaspooons minced fresh garlic
2 tablespoons extra-virgin olive oil
4 tablespoons freshly squeezed lime juice
4 teaspoons ground cumin
Salt to taste
Freshly ground black pepper to taste

Steps:

Gently mix all ingredients together; avoid stirring, which mashes the salsa. Refrigerate until serving time. Serve at room temperature, using some to top the swordfish, the rest on the side.

Nutrition Facts : @context http//schema.org, Calories 188, UnsaturatedFatContent 3 grams, CarbohydrateContent 35 grams, FatContent 4 grams, FiberContent 7 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 524 milligrams, SugarContent 19 grams

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