Beans and Salsa

Name: Beans and Salsa
Total time: 10 min
Yield: 2 servings
Ingredients: 1 cup frozen corn kernels; 1 15-ounce can of black beans, no salt added; 1/4 cup chopped red onion; 1/2 cup chopped red pepper; 1 jalapeno; 1/2 cup chopped cilantro; 2 tablespoons lime juice; 1/8 teaspoon salt; Freshly ground black pepper; 2 mangos

By Marian Burros

Total Time: 10 minutes
Rating: 4(11)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Tacos With Fish? Why Not?

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

1cup frozen corn kernels
115-ounce can of black beans, no salt added
¼cup chopped red onion
½cup chopped red pepper
1jalapeno
½cup chopped cilantro
2tablespoons lime juice
⅛teaspoon salt
Freshly ground black pepper
2mangos

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Add a tablespoon or two of water to corn and cook a couple of minutes.
Step 2
Drain beans and rinse thoroughly.
Step 3
Chop onion and red pepper; wash, seed and mince jalapeno.
Step 4
Wash, dry and chop cilantro.
Step 5
Drain corn and combine with beans, onion, red pepper, half the jalapeno, half the cilantro and half the lime juice. Season with salt and pepper. Set aside.
Step 6
Peel and cut the mango flesh into bite-size pieces.
Step 7
Combine mango with remaining jalapeno, cilantro and lime juice.