Black Bean and Mango Salsa

Okay – this has to be one of the best ways to use those fresh summer veggies from the garden… I tried this last week, and have  made it twice since.   The retail crew here absolutely gave me rave reviews on this one…

4 medium tomatoes – diced

1 mango, peeled and diced

1 avocado, peeled and cubed

3/4 cup fresh (or frozen) sweet corn

1/2 cup minced cilantro

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

1/4 cup chopped red onion

1 japaeno pepper – seeded and diced

3 Tbsp. lime juice

1 Tbsp. olive oil

2 garlic cloves, minced

1/4 tsp salt

Combine all ingredients and chill before serving.  Serve with the tortilla chips that are scooped, or the “fiesta” variety with the multi-colored chips – makes a great presentation.