| Ingredient | ULF # | Portion |
|---|---|---|
| Bush's Black Beans (Low Sodium) | 182020 | 3 cups |
| 3/8'' Skin-Off Mango Chunks | 140025 | 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. |
| Cortona Extra Virgin Olive Oil | 267668 | 1/2 cup |
| Mott's Lemon Juice | 221550 | 1/3 cup |
| Diamond Crystal Kosher Salt Box | 308709 | 1 tsp. |
| Barron Spices Ground Black Pepper | 280898 | 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
