Mango Black Bean Salsa

A few years ago, my friend Sharon shared this fabulous Mango Black Bean Salsa recipe with me and it's been a staple on my spring table ever since.  {I'm not going to lie - I forgo the chips and dive in with a spoon, every once in a while.}  I've made adjustments here and there, but it's a pretty fool proof recipe - one you're sure to wow a crowd with!  Hope you enjoy!

Mango Black Bean Salsa

You'll need : 

- 2 Ripe Mangos, diced into bite sized chunks

- 1 Red Bell Pepper, diced into small pieces

- 1 Jalapeno, diced into small pieces {optional - use less if you don't like it spicy}

- 2 T Cilantro, chopped 

- 1 Can Black Beans, drained and rinsed

- 1 Can Sweet Yellow Corn, drained

- 1 Juicy Lemon

- 1-2 t Olive Oil

- 1/2 t Paprika

- Salt & Pepper, to taste

1. After preparing all of your chopped and diced ingredients, combine mango, pepper, jalapeno, beans and corn in a large bowl.
2. Drizzle olive oil and lemon juice over top and toss.
3. Add cilantro, salt, pepper and paprika.  Toss again. {I add more salt, lemon juice and paprika as I see needed.} 
4. Put into an airtight container and let refrigerate at least one hour prior to serving. 
5. Enjoy with your favorite {gluten free} corn chips!

I love that this recipe is so colorful and so fresh!  And the best part about it is, it gets better with age.  {Not moldy kind of age, ha!  I promise, it won't have time to mold once you serve it.}  It's a great day-before recipe, the flavors meld the longer they refrigerate.  

Are you a salsa person?  If so, what's your go to summer salsa recipe??

Lots of love...