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Black Bean and Mango Salsa
Work menu magic with this bright side of Bush’s Best® Black Beans, mango, peppers, scallion, corn and cilantro tossed into a full-flavored salsa accented...
Servings
12
12
Cuisine Type
- mexican
Day Part
- dinner
- lunch
- snack
Menu Part
- sauce
Main Ingredient
- Vegetables
- Beans
- Fruits
Work menu magic with this bright side of Bush’s Best® Black Beans, mango, peppers, scallion, corn and cilantro tossed into a full-flavored salsa accented up with a bit of lemon juice.
Ingredients
3 cups Bush’s Best® Black Beans, drained, rinsed*
2 cups Mango, peeled, pitted and diced
1 cup Red bell pepper, diced
1 cup Scallions, sliced
1 cup Corn kernels, fresh
1/3 cup Cilantro, fresh, chopped
1 Tbsp Jalapeño, seeded, minced
1/2 cup Olive oil
1/3 cup Lemon juice, fresh
1 Tbsp Lemon zest
1 tsp each Kosher salt and ground black pepper
*Other beans may be substituted including: Pinto, Kidney or Garbanzo
Steps
Combine beans, mango, red pepper, scallions, corn, cilantro and jalapeños. Toss to combine.
Whisk together oil, lemon juice and zest. Toss with beans to mix well. Season salsa to taste with salt and pepper. Cover. Refrigerate at least 4 hours before serving.
Additional Tips
Serving suggestion: Serve as a condiment for grilled chicken, fish or seafood or an accompaniment for barbecued meats, sausage, pork, lamb or game. Serve 1/2 cup per serving.
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