Caribbean Mango Salsa
Try this Caribbean Mango Salsa recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 red onion
- 1 cup fresh cilantro
- 4 tomatoes
- 1 red bell pepper
- 2 limes
- 1 cucumber
- 1 1/2 cups corn kernels (fresh or frozen)
- 1 mango peeled
- 1 yellow or orange bell pepper
- 1 15.5oz can black beans
- olive oil, s&p, chips
- Carbohydrate 9.53697500001034 g
- Cholesterol 0 mg
- Fat 0.236225000001465 g
- Fiber 2.11391665678019 g
- Protein 0.889383333339335 g
- Saturated Fat 0.0368091666667061 g
- Serving Size 1 1 Serving (111g)
- Sodium 3.98166666679629 mg
- Sugar 7.42305834323016 g
- Trans Fat 0.0906266666672049 g
- Calories 35 calories
Cut vegetables into strips, then small dice. Rinse beans. Add corn. Squeeze lime juice over contents of bowl. Sprinkle cilantro over mixture. Add olive oil, S&P.
