Tuesday, July 7, 2009

Mango Bean Salsa

19 ounces black beans, drained and rinsed

14 ounces corn kernels, rinsed and drained

1.5 cup grape tomatoes, quartered

1 mango, diced

1/2 cup red onion, chopped

2 tablespoons cilantro, chopped

2 tablespoons fresh lime juice

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon siracha (adjust to make it as hot as you'd like)

1/8 teaspoon cumin

Combine all ingredients, except avocado, in a large bowl and mix well. Chill.

Just before serving, peel and chop avocado. Combine and mix well.

1 comment:

Janet said...

Yum! I'm going to use that this weekend!