Mango and Black Bean Salsa Cups
ACTIVE: 20 minutes TOTAL: 20 minutes
Mango, orange and papaya add a fresh note to these black-bean salsa cups.
1 15-ounce can no-salt-added black beans, rinsed
1 medium papaya, chopped (1¼ cups)
1 medium mango, chopped (1 cup)
1 medium orange, sectioned and chopped
; cup chopped red onion
2 tablespoons orange juice
2 tablespoons olive oil
2 tablespoons snipped fresh cilantro or parsley, plus more for garnish
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon ground black pepper
;–¼ teaspoon cayenne pepper (optional)
8 ounces scoop-shape baked tortilla chips
1. In a large bowl combine beans, papaya, mango, orange and red onion. In a small bowl
whisk together orange juice, olive oil, cilantro (or parsley), lime juice, salt, black pepper and,
if desired, cayenne pepper to taste. Spoon orange juice mixture over bean mixture; toss to
combine. Serve immediately or cover and chill for up to 24 hours.
2. To serve, spoon salsa into tortilla chips. If desired, garnish cups with fresh cilantro (or
Calories 126, Fat 5g (sat 1g), Cholesterol 0mg, Fiber 3g, Total sugars 4g, Protein 3g,
Sodium 132mg, Potassium 129mg.
Tip: Section and chop the orange over a shallow dish; you should be able to reserve
the juice for the 2 tablespoons needed in the recipe.