What's better than a warm summer evening sitting on the deck with fresh chips and dip? Perhaps a pitcher of sangria as well.
Cooking Mom Amy Hanten is known for her no-nonsense dishes that are easy to whip up before guests come over or before the family is demanding an easy snack.
Amy shows you how to make beautiful, healthy and delicious Mango and Black Bean Salsa.
Not to mention, you can dip away because it's pretty much guilt-free. It's also fabulous over grilled chicken and in salads.
1 can (15 ounces) black beans, rinsed and drained
1 ripe mango, peeled and diced
1/4 cup red onion, finely diced
1/4 cup red bell pepper, diced
1 jalapeno, finely diced (optional)
Juice of 1 small lime
Pinch of salt to taste
2 tablespoons olive oil
¼ cup fresh chopped cilantro
After rinsing and draining the beans in a colander, pour into a large mixing bowl. Add the rest of the ingredients and stir until well blended. Refrigerate for at least an 1-2 hours before serving. Serve with tortilla chips and a pitcher of Amy's Sangria.