Corn & Black Bean & Mango Salsa

Submitted by Dancer

• Ready In: 15mins
• Ingredients: 10
• Yields: 4 cs.

ingredients

• 1 (15 ounce) can black beans, rinsed,drained
• 1 cup frozen white shoepeg corn, thawed
• 1⁄2 cup chopped red bell pepper
• 1⁄2 cup chopped fresh cilantro
• 1 cup chopped mango
• 8 green onions, chopped
• 3 tablespoons lime juice
• 2 tablespoons balsamic vinegar
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon salt

directions

1. Combine all the ingredients in a bowl and mix well.
2. Refrigerate in a covered container for up to 3 days.
3. Serve with crostini.

Reviews

[amy.cleaveland]

I love the accents of the mango and cilantro with a little balsamic zing! But it's 10x as good the next day; the marinating time helped the balsamic vinegar blend in and the mango absorb some of the other flavors. Only 4 stars because the raw peppers made it a bit too crunchy for me.

 

[Judth]

Fantastic recipe! I always double it now or there will be aquabbles at the table over who didn't get their fair share. I do add a tablespoon of oil to it, just to help blend the flavors a little. Thanks Dancer!

 

[chefmopotts]

I have made this several times and am going to make it again today. It is delicious, and very healthy because it uses no oil. The balsamic vinegar gives it a great flavor. Thanks Dancer!