Mango, Black Bean & Corn Salsa

I love having fresh salsa in the fridge at all times when I get that urge to snack, so why not make it nutrition-packed? This is so super simple to make and tastes even better the next day. I love to eat it on some gluten-free chips, alone as a salad, or even on top of a green salad as a salad dressing. Enjoy 🙂

Mango, Black Bean & Corn Salsa-093

Mango, Black Bean & Corn Salsa

INGREDIENTS

*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible

  • 2 mangoes, peeled and diced
  • 2, 13.5 oz cans black beans, rinsed and drained
  • 3 cups fresh corn kernels, pre-cooked (frozen corn is a good substitute, defrost and drain)
  • 1 cup red onion, diced
  • 1/2 cup cilantro, chopped
  • 1 clove garlic
  • 3 tsp lime juice
  • 1/2 tsp ground cumin
  • 2 jalapeños, minced OR 1/4 tsp cayenne pepper (do as little or as much of the peppers to taste)
  • 1/2 tsp salt
  • pepper to taste

INSTRUCTIONS

  1. Mix everything together in a bowl and voila!

xo – Cecile

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