Mango Tango Black Bean Salsa

| September 16, 2014


•    15 oz. can black beans, rinsed and drained
•    2 ears of corn, shucked
•    1 red pepper, cubed
•    1 mango, peeled and cubed
•    ¼ cup finely chopped red onion
•    ¼ cup coarsely chopped fresh cilantro
•    1 clove garlic, minced
•    3 T fresh lime juice
•    1 tsp sea salt
•    ½ tsp ground cumin


  1. Combine black beans, corn, mango, red pepper, onion and cilantro.
  2. Stir in lime juice, garlic, salt, and cumin.  Adjust seasoning to taste.
  3. Serve on a bed of salad greens, over baked chicken or fish or with baked tortilla chips (recipe below).

Makes 8 servings.

Nutritional Information Per Serving:  Calories 90; Total fat 0.5g; Saturated fat 0g; Cholesterol 0g; Sodium 270mg; Total carbohydrate 20g; Fiber 4g; Protein 4g

Homemade Baked Tortilla Chips


•    12 small white corn tortillas
•    Olive or canola oil cooking spray
•    Pinch of salt (optional)
•    Optional, additional spice options (paprika, chili powder, cumin, smoked paprika, onion powder, garlic powder (sparingly), cayenne pepper (sparingly, will add heat!).    


  1. Preheat oven to 400 degrees.
  2. Spray one side of each of the corn tortillas with a light layer of oil.
  3. Cut the tortillas into 8 wedges or shapes as desired.
  4. Place tortilla pieces on a single layer on a baking sheet.
  5. Sprinkle with salt and optional spices if desired.
  6. Bake 10 to 12 minutes or until lightly browned.
  7. Serve immediately or let cool and then store in an air tight container.

Makes 8 servings (12 chips each).

Nutritional Information Per Serving: Calories 70; Total fat 1g; Saturated fat 0g; Cholesterol 0g; Sodium varies; Total carbohydrate 14g; Fiber 2g; Protein 2g