2 15 oz. cans or 1 26.5 oz can black beans, drained and rinsed
4 mangoes, diced or 1 jar mangoes or 1 10 oz. (or larger) pkg. frozen mangoes
1 can shoe peg corn, drained
1/4 c. up to 1 c. flat leaf parsley or cilantro chopped
1 c green onions (just the green part) thinly sliced
1 red pepper diced
½ c aquafaba (liquid from cooked beans, canned or homemade; better to use liquid reserved from a light-colored bean for this recipe)
¼ c balsamic vinegar
Mix all the ingredients together and refrigerate for hours to let the flavors mingle before serving.
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