Mango Salsa
This is my favorite dip in hot weather because it is refreshing and bursting with flavor. I always ate it around the pool in the summertime in southern New Jersey where I'm from. The longer you leave the dip in the fridge to marinate the better, it gets juicy and cold. It will keep in the fridge for about 2 days, depending on how ripe the mangoes you use are. It's ridiculously easy to make, too!
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Ingredients
- 2 Ripe Mangos (soft to touch, but not mushy yet)
- 1/4 cup Red Onion
- 10 ounces Fresh or frozen corn (thawed)
- 10 ounces Black beans
- 1 Red Bell Pepper
- 1/4 cup Fresh Cilantro
- 1 Packet of "Good Seasons Zesty Italian" seasoning, available in any food store next to salad dressings
- 2 Limes, juiced
Directions
- 1) Peel the mangoes, cut them into small bite size pieces, discard the cores. Place the mango pieces in a large bowl. 2) Dice the onion & red pepper, add them to the bowl. 3) Add the black beans, corn, cilantro, Zesty Italian seasoning, lime juice & stir it all together. 4) Cover dip and place in the fridge to chill for at least an hour. The longer it marinades, the better it will be. Great with multi-grain chips, pita chips, as a side dish, or just straight out of the bowl!
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cook time15 min.
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prep time15 min.
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yields6 serv.
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