Black Bean Salsa

It’s Friday night, and it should be pizza night.

But there are no kids in the house tonight, and we need to do something with this ripe mango.

I’m going to put the mango in this black bean salsa.

If the kids are gone and if you believe in aphrodisiacs, well…what will you do with the mango? (No, please, don’t tell me….)

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (7 ounce) can whole kernel corn with peppers, drained
  • 1 medium mango, peeled, seeded and cut into 3/4-inch cubes
  • 1/4 cup finely chopped onion
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon garlic salt
  • 1/4 teaspoon ground cumin

1. Mix all the ingredients.

2. Serve in a nice bowl with a pile of baked tortilla chips.

Tip: If you can, make this salsa a few hours before you plan to serve it. Chill it, and that will help the flavors become acquainted with each other.

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