.png?mw=200&mh=200){kind=logo}
.png){kind=logo}
Black Bean & 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 up with a bit of lemon juice.
- Prep Time
20 Mins
- Serves
12
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
- ⅓ cup Cilantro, fresh, chopped
- 1 Tbsp Jalapeño, seeded, minced
- ½ cup Olive oil
- ⅓ 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
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
- ⅓ cup Cilantro, fresh, chopped
- 1 Tbsp Jalapeño, seeded, minced
- ½ cup Olive oil
- ⅓ 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
DIRECTIONS
- 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.
- SERVING SUGGESTION: Serve as a condiment for grilled chicken, fish or seafood or an accompaniment for barbecued meats, sausage, pork, lamb or game. Serve ½ cup per serving.
