By Kayla Colgrove, MS, RDN, ACSM-CPT, Extension Educator
Mango Tango Black Bean Salsa
(8 servings)
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) diced mangos, drained
1 can (7 ounces) corn with peppers, drained
1/4 cup finely chopped onion
1/4 cup coarsely chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon garlic powder
1/4 teaspoon ground cumin
1. Combine beans, mango, corn, onion and cilantro in a medium bowl.
2. Stir in lime juice, garlic powder and cumin.
3. Serve.
Kayla’s Notes:
• You can substitute 1 fresh mango cut into dices for the canned mango.
• In the grocery store, I could only find an 11 ounce can of corn with peppers, so I just used the whole can in the recipe to help me reduce food waste. It still turned out great!
• The average lime yields about 2 tablespoons lime juice. Using about a teaspoon more or less than this amount shouldn’t affect the flavor of the recipe.
Source: Recipe courtesy of the Canned Food Alliance, http://www.mealtime.org.
Nutrition Information per serving (1/2 cup): Calories 118, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 135mg, Total Carbohydrate 25g, Dietary Fiber 5g, Sugars 9g, Protein 4g