Corn & Black Bean & Mango Salsa - cooking recipe

Ingredients

1 (15 ounce) can black beans, rinsed,drained
1 cup frozen white shoepeg corn, thawed
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
1 cup chopped mango
8 green onions, chopped
3 tablespoons lime juice
2 tablespoons balsamic vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt

Preparation

Combine all the ingredients in a bowl and mix well.
Refrigerate in a covered container for up to 3 days.
Serve with crostini.