Special Advertiser Content

Amy’s Mango and Black Bean Salsa

(WLUK/July 30, 2017)


1 can (15 ounces) black beans, rinsed and drained

1 ripe mango, peeled and diced

1/4 cup red onion, finely diced

1/4 cup red bell pepper, diced

1 jalapeno, finely diced (optional)

Juice of 1 small lime

Pinch of salt to taste

2 tablespoons olive oil

¼ cup fresh chopped cilantro


After rinsing and draining the beans in a colander, pour into a large mixing bowl. Add the rest of the ingredients and stir until well blended. Refrigerate for at least an 1-2 hours before serving. Serve with tortilla chips.

Click here to receive weekly recipes, hand-selected by Amy Hanten, delivered directly to your email every Friday.

close video ad
Unmutetoggle ad audio on off