Friday, June 20, 2008

Black Bean Mango Salsa

I must repost my favorite summer recipe now with a picture! I even ate this at breakfast yesterday...


Black Bean Mango Salsa

2 15 oz. cans or 1 26.5 oz can black beans, drained and rinsed
4 mangoes, diced or 1 jar mangoes or 1 16 oz. pkg frozen mangoes
1 can shoe peg corn, drained
1 c flat leaf parsley or cilantro chopped
1 c green onions (just the green part) thinly sliced
1 red pepper diced
½ c olive oil
¼ c balsamic vinegar

Mix all the ingredients together and refrigerate for hours to let the flavors mingle before serving. We like to eat this along with grilled sausage.

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