Mango Tango Black Bean Salsa recipe

8 servings

1 (15 ounce) can black beans, rinsed and drained

1 (7 ounce) can whole kernel corn with peppers, drained

1 medium mango, peeled, seeded and cut into 3/4-inch cubes

1/4 cup finely chopped onion

1/4 cup coarsely chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon garlic salt

1/4 teaspoon ground cumin

In medium bowl, combine all ingredients.

Serve with baked tortilla chips, if desired.