Black Bean and Mango Salsa
Recipe is from Manjari Patel.
1 (151/2-oz.) can black beans, drained and rinsed
1 (7-oz.)can shoe peg corn, drained
1 (10-oz.) can Ro-Tel Original Diced Tomatoes & Green Chilies
½ green bell pepper
½ red bell pepper
½ yellow bell pepper
3 to 4 roma tomatoes
1 medium onion
3 tbls. chopped coriander
2 to 3 cloves garlic, crushed
½ tsp. cumin powder
Salt, to taste (½ to ¾ tsp.)
Lemon juice, to taste (about 1 to 2 tbls.)
1. Mix black beans and corn with Ro-Tel tomatoes in a big bowl.
2. Chop mango, avocado, green bell pepper, red pepper, yellow pepper, tomatoes and onion into tiny pieces. Mix all chopped items with bean-corn mixture.
3. Add coriander, garlic, cumin, salt and lemon juice. Chill for a couple of hours and serve with pita chips or any kind of chips as an appetizer or as a side dish for fish or chicken.