Summer Recipe: Black Bean & Mango Salsa
Perfect for Taco Tuesday and packed with fibre and flavour, enjoy my Black Bean & Mango Salsa on your tacos or as a side salad!
1 can (398mL) black beans (I use Eden Foods), rinsed and drained or 1 cup dried black beans, soaked overnight and cooked until tender
1 large mango, peeled and diced
1 cup colourful bell peppers, diced
1 cup grape or cherry tomatoes, cut into quarters
½ cup red onion, diced
½ cup cilantro, chopped finely
1 clove garlic, minced
1 tsp to 1 tbsp fresh jalapeno, seeded and diced
½ tsp sea salt
2 tbsp olive oil
juice of a lime
Combine all ingredients in a large bowl, toss, chill for 1hr and serve with grilled fish, tacos or simply on its own.
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