1. In a bowl, combine the black beans, mango, red bell pepper, jalapeno, tomatoes and scallions.
2. In a blender, mix the lime juice, olive oil, vinegar, sugar, salt and cayenne. Pour the vinaigrette over the salsa and let it marinate for a couple of hours in the refrigerator.
3. Remove from the refrigerator and stir in the cilantro and cheese.
4. Serve slightly chilled. Place in cups and serve with mini bell peppers for scooping.
- 8 g Total Fat
- 2 g Saturated Fat
- 0 g Trans Fat
- 5 mg Cholesterol
- 160 mg Sodium
- 9 g Total Carbohydrates
- 0 g Dietary Fiber
- 1 g Sugars
- 4 g Protein
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Nutritional Information
- 8 g Total Fat
- 2 g Saturated Fat
- 0 g Trans Fat
- 5 mg Cholesterol
- 160 mg Sodium
- 9 g Total Carbohydrates
- 0 g Dietary Fiber
- 1 g Sugars
- 4 g Protein
Directions
1. In a bowl, combine the black beans, mango, red bell pepper, jalapeno, tomatoes and scallions.
2. In a blender, mix the lime juice, olive oil, vinegar, sugar, salt and cayenne. Pour the vinaigrette over the salsa and let it marinate for a couple of hours in the refrigerator.
3. Remove from the refrigerator and stir in the cilantro and cheese.
4. Serve slightly chilled. Place in cups and serve with mini bell peppers for scooping.