Welcome! Are you a subscriber? Click here to receive my weekly newsletter. Thanks for visiting!
Last week when I had Red Gold Tomatoes home economist Linda Wallace on Around the Kitchen Sink , we talked about this recipe. I could not get it out of my head so Saturday night I pulled it up on their website and jotted down the few ingredients listed. I knew this would be an easy recipe and because I was planning to serve this with chicken tacos I decided to kick it up a notch.
I added lime juice instead of lemon as listed in their ingredient list, added more cilantro, more serrano pepper and a can of rinsed black beans. This zesty and fresh salsa was one of the best additions to chicken or fish (in the case of my husband) that you can imagine. Cool, juicy and flavorful, it was all you needed. A perfect recipe for summer!
Great on pork, chicken or fish!
Ingredients
- 1 large mango, peeled and diced
- 1 (14.5 ounce) can Red Gold® Diced Tomatoes, drained or 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes, drained
- 1 serrano chili (medium sized), minced
- 2 tablespoon minced red onion
- 1/3 cup chopped fresh cilantro
- 1 lime, juice only
- pinch red pepper flakes
- 1 green onion, chopped
- 1 tablespoon extra virgin olive oil
- 1 15 oz can of black beans, rinsed and drained
- Salt and black pepper to taste
Instructions
- Combine all ingredients in a glass bowl.
- Cover and refrigerate for 30 minutes.
- Serve cold or at room temperature.
