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Caribbean Mango Salsa

by Cricket Azima

Servings: 12
  • 4 small tomatoesSalsa made of mango, onions, and peppers.
  • 1 mango, peeled
  • 1 cucumber
  • 1 red onion
  • 1 red bell pepper
  • 1 yellow or orange bell pepper
  • 1-15.5 oz canned black beans
  • 1 & 1/2 cups corn kernels (fresh or frozen)
  • 2 limes
  • 1 cup fresh cilantro
  • olive oil, to taste
  • salt & pepper, to taste
  • 1 bag baked corn tortilla chips or whole wheat wraps
Wash fruits, vegetables, and cilantro.  Dice tomatoes, mango, cucumber, onion, and peppers.  Strain and rinse beans.  Add beans and corn to vegetable mixture.  Cut limes in 1/2 and squeeze over contents of the bowl.  Remove cilantro leaves from stem and sprinkle over mixture.  Add olive oil, salt, and pepper a little at a time.  Serve with chips or whole wheat wraps.
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