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Ingredients
1 cup frozen corn kernels
1 15-ounce can of black beans, no salt added
¼ cup chopped red onion
½ cup chopped red pepper
1 jalapeno
½ cup chopped cilantro
2 tablespoons lime juice
⅛ teaspoon salt
Freshly ground black pepper
2 mangos
Nutritional analysis per serving (2 servings)
111 grams carbs; 505 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 24 grams fiber; 450 milligrams sodium; 19 grams protein; 52 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add a tablespoon or two of water to corn and cook a couple of minutes.
- Step 2
Drain beans and rinse thoroughly.
- Step 3
Chop onion and red pepper; wash, seed and mince jalapeno.
- Step 4
Wash, dry and chop cilantro.
- Step 5
Drain corn and combine with beans, onion, red pepper, half the jalapeno, half the cilantro and half the lime juice. Season with salt and pepper. Set aside.
- Step 6
Peel and cut the mango flesh into bite-size pieces.
- Step 7
Combine mango with remaining jalapeno, cilantro and lime juice.
Private Notes
Comments
We kept the mango separate, but used all the other ingredients together for the salsa. Sooooo good!!