Who doesn't like chips and salsa? It is one of our favorite snacks. I like to shake it up a bit and get creative with the ingredients in my salsas. Pair it with our famous Margarita, Tanya's Margarita Lite, and you have a perfect evening ahead!

 

This Black Bean and Mango Salsa not only goes well with chips but can also stand alone as a salad or side dish. 

 

1 - 15oz. can black beans

1 cup frozen corn kernels, thawed or fresh kernels

2 large mangos, peeled, seed removed, and cut into ¼ inch cubes

½ cup red onion, diced

2 jalapeños or shishito peppers, seeded and minced

2 Tbsp lime zest

2 Tbsp lime juice

½ cup cilantro, chopped

Salt and pepper

 

Place all the ingredients in a large bowl, stir, and season with salt and pepper to taste. 

 

Let the salsa sit for at least 30 minutes before serving. 

 

You can make it a day ahead and store it in the refrigerator. Take it out of the fridge and let it get to room temperature before serving. This enables all the flavors to pop!

 

Just Salt It, and enjoy!