Recipes
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 ¾ inch cubes
¼ cup finely chopped onion
¼ cup coarsely chopped fresh cilantro
2 Tablespoons fresh lime juice
1 teaspoon garlic salt
¼ teaspoon ground cumin
In medium bowl, combine all ingredients. Refrigerate leftovers.
Servings: 8 (about ⅓ cup each)
