Sun, Summer & Salsa!
Jul 13, 2017
When I think of Summer…I think of Salsa!! With all the fresh summer produce in abundance it is easy to whip up a quick fresh salsa along with a few pantry staples you probably already have on hand!
One of my favorite salsa recipes is one I stole from my Momma!
She always makes her Black Bean Corn Salsa recipe for our family reunions and at backyard BBQ’s because it always seems to be a hit!!
So naturally I started making it for my summer gatherings and only tweaked it just a bit! I added sweet diced mango and lots of cilantro to jazz up the color and the flavors of this already awesome recipe. Enjoy!
Black Bean & Mango Corn Salsa
Minutes to Prepare: 20 Number of Servings: 8
- 1 can reduced sodium or no salt added black beans, rinsed, drained
- 1 can no salt added corn, rinsed, drained
- 1 can Rotel diced tomatoes with lime and cilantro, drained (to removed excess liquid)
- 1 green bell pepper, seeds & core removed, diced
- 1 yellow bell pepper, seeds & core removed, diced
- ¾ cup diced mango (frozen, thawed or fresh)
- 1 medium sized red onion, diced
- 2 garlic cloves, minced
- 1 large bunch cilantro, coarsely chopped
- 1 Tablespoon lime juice
- ¼ cup olive oil
- 4 Tablespoons red wine vinegar
- Freshly ground black pepper to taste
- Combine the black beans, corn, Rotel, diced bell peppers, mango, red onion, garlic, and cilantro in a large bowl (that has a lid). Lightly toss to mix vegetables.
- In a small bowl, whisk the lime juice, olive oil, red wine vinegar, and black pepper until well blended and pour over the black bean and corn mixture.
- Cover the bowl with the lid and refrigerate for at least 1 hour to chill and marinate.
- Best if eaten within the first 24-48 hours.
- Serve over white fish such as tilapia, cod, or swai
- Serve with whole grain tortilla chips
- Use as a topping over scrambled eggs or add to a tortilla for a breakfast burrito.
Nutrition Facts (per serving):
Calories: 166 Protein: 4.3gm Total Carbohydrates: 23gm Fiber: 4.7gm
Total Fat: 7.5g Cholesterol: 0mg Sodium: 300mg
Melanie Kluzek, Registered Dietitian for County Market
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