This delightful side salad has a southwest flair and offers a collage of fresh vegetables. You may choose to serve it as an hors d’ oeuvre with pita rounds or corn chips. Mix all prepped ingredients in a large bowl and refrigerate 30 minutes to 1 hour before serving.
1 can 15ish oz black beans-drain and rinse
1 bell pepper-diced
1 vidalia onion-diced
3 ears fresh corn- grill for 3-4 minutes & cut off ear (or 1 can of corn-drain and rinse)
1 ripe mango-cubed
1/4 to 1/2 jalapeno pepper-remove veining and seeds-mince
1 small garlic clove-pressed
1/4 cup cilantro
3 tbsp parsley
3 tbsp lemon or lime juice
1/4 tsp dried basil
1/8 tsp oregano
Salt and pepper to taste
