Fire Roasted Tomato Salsa with Mango and Black Beans - Healthy Living
Drain tomatoes in a colander and either chop coarsely using a knife or pulse in a food processor until coarsely chopped. Peel and cut mango into small
Ingredients
- 1 28 oz can of fire-roasted tomatoes (we like Muir Glen)
- 1 ripe mango
- 4 scallions
- 1/2 cup canned black beans, rinsed
- 3 TB fresh cilantro
- 2 TB fresh lime juice
- 2 tsp chipotle chili in adobe sauce
- Kosher salt to taste
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