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Mango Tango Black Bean Salsa

1 can (15 ounces) black beans, rinsed and drained
1 can (7 ounces) whole kernel corn with peppers, drained
1 medium mango, peeled, seeded and cut into inch cubes
cup finely chopped onion
cup coarsely chopped fresh cilantro
2 Tablespoons fresh lime juice
1 teaspoon garlic salt
teaspoon ground cumin
In medium bowl, combine all ingredients. Refrigerate leftovers.
Servings: 8 (about ⅓ cup each)

Lucy's Tasty Treasures