Special Advertiser Content
Amy’s Mango and Black Bean Salsa
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.