Mango Black Bean Salsa

TAKES: 15 min. MAKES: 12 serv­ings (¹₄ cup each)

Simple & Delicious - - ON THE MENU -

This col­or­ful salsa takes just min­utes to pre­pare—and that’s likely how long it will last at your next event! Chopped mango adds bursts of sweet­ness to the sat­is­fy­ing chip dip. —Judy Heiser, Uvalde, TX

1 can (15 oz.) black beans, rinsed and drained

1 can (11 oz.) Mex­i­corn, drained

1 medium mango, peeled and cubed

1/4 cup finely chopped onion

1/4 cup minced fresh cilantro

2 Tbsp. lime juice

1 tsp. gar­lic salt

1/4 tsp. ground cumin

Baked tor­tilla chips

In a large bowl, mix all in­gre­di­ents ex­cept chips. Re­frig­er­ate salsa un­til serv­ing. Serve with chips.

PER SERV­ING 70 cal., 0 fat (0 sat. fat), 0 chol., 314mg sod., 14g carb. (6g sug­ars, 2g fiber), 3g pro.

Di­a­betic ex­changes: 1 starch.

Mango Black Bean Salsa

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