Try this Easy Mango & Black Bean Salsa as a great dip. Serve with tortilla chips or enjoy on a grilled chicken breast with a side of Mexican rice.
What You Need
Original recipe yields 16 servings
1 cup chopped mango s
3/4 cup rinsed canned black beans
1/2 cup ATHENOS Crumbled Reduced Fat Feta Cheese
1/2 cup chopped red onion s
1/4 cup chopped fresh cilantro
1/4 cup KRAFT Mango Chipotle Vinaigrette Dressing
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Let's Make It
This flavorful salsa can be prepared ahead of time. Refrigerate up to 24 hours before serving.
How to Cut Mangos
Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.