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Black Bean and Mango Salsa

Black Bean and Mango Salsa

This year, forget the plain old baked beans, coleslaw, and chips and dip. THESE are the crowd-pleasers you’ll want for your Memorial Day barbeque, picnic or gathering. (Hint: They might turn into the ones you’ll use all summer long.) All 4 recipes – plus several hundred more – can be found in Lehman’s Diamond Jubilee Cookbook. Happy Memorial Day!

Black Bean and Mango Salsa

Author
Marlene Sommer

Ingredients

  • 1–15 oz. can black beans, rinsed and drained
  • 1 mango, peeled and chopped
  • 1 small green bell pepper, chopped
  • 2 plum tomatoes, seeded and chopped
  • 4 green onions, chopped
  • 1/4 c. Italian vinaigrette dressing
  • 1 T. fresh lime juice
  • 2 tsp. chopped fresh cilantro
  • 1/2 tsp. garlic salt
  • 1/2 tsp. seasoned pepper
  • 1/2 tsp. hot sauce

Directions

  1. Mix all ingredients together. Chill at least one hour. Serve with tortilla chips.
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Sarah Nussbaum

Sarah Nussbaum

Sarah Nussbaum is an Ohio-based writer, wife, mom of four children, and aspiring homesteader. She enjoys singing, baking, gardening, home preserving and projects around her family’s 180-year-old farmhouse.

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