Prep 15 mins
Cook 0 mins
This is such a great salsa recipe. So delicious, fresh and so tantalizing to your taste buds. I make it many times during the summer and it is BEST to use all the freshest fruits/veggies as you can. Especially the mangoes and lime juice. I usually go to the local fruit stands to buy the mangoes, not sure where they are grown, but they are so much better than the local grocery store. It's also great over chicken, or enchiladas!!
- 2 ripe mangoes, chopped
- 1 (16 ounce) can black beans, drained
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 1⁄3 cup fresh cilantro, chopped
- 10 ounces frozen corn
- 1⁄4 cup lime juice (fresh is best!)
- 1 (1 1/4 ounce) packetgood seasons Italian salad dressing mix
- Mix all ingredients until well blended.
- Refrigerate for at least 1 hour.
- Serve with tortilla chips or grilled chicken.
Gracisi. DH and I really like this salsa. I think it would have been just as tasty without the mango. chopped everything by hand and think that gave it that lovely chunky texture. Delish. Made for Zingo, ZWT5.
Tasty! I made half a recipe since I had only 1 mango. I put everything into my food processor and gave a couple of pulses so that the peppers and onions were diced finely. I used a yellow bell pepper and also added fresh black pepper and a smidge of cumin. Made for ZWT5.
This was good, but not out of this world for me. I was anxious to see how the Italian dressing tasted and it was a nice unassuming flavor in the background. . .but was a little saltly I believe. I agree that you need the lime juice to round out this recipe. It is best served with chips for dipping. Thanks! Made for ZWT5.