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Mango Avocado Black Bean Salsa

Mango Avocado Black Bean Salsa

1 medium (to large) ripe mango peeled and diced

1 red bell pepper, finely diced

1 ripe avocado, peeled and diced

1 - 14 ounce can black beans, rinsed and drained

1/4 cup green onion, diced

1/2 cup cilantro chopped

2 tablespoons fresh lime juice

3 tablespoons olive oil

3 tablespoons red wine vinegar

salt & pepper to taste

Tortilla Chips



Combine all ingredients in a large bowl and toss to combine.  Serve immediately.  Salsa can be stored in an airtight container in regfrigerator up to 3 days.  Can be made the day before a party too.



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