Black Bean and Mango Salsa

Ingredient ULF # Portion
Bush's Black Beans (Low Sodium) 182020 3 cups
Mango, peeled, pitted, and diced 115055 2 cups
Red Bell Pepper, diced 129724 1 cup
Sunsource Corn 195010 1 cup
Cilantro 127712 1/3 cup
Jalapeno, seeded and minced 129744 1 Tbsp.
Colavita Olive Oil 267667 1/2 cup
Mott's Lemon Juice 221550 1/3 cup
Diamond Crystal Kosher Salt 308710 1 tsp.
Highland Market Ground Black Pepper 299322 1 tsp.

Combine beans, mango, red pepper, corn, cilantro, and jalapeños. Toss to combine.

Whisk together oil and lemon juice. Toss with beans to mix well. Season salsa to taste with salt and pepper. Cover. Refrigerate at least 4 hours before serving.

Serves: 12