Sep 3, 2014 17:47 Black Bean and Mango Salsa Black Bean and Mango Salsa Advocate staff photo by PATRICK DENNIS -- Black Bean and Mango Salsa can be served as an appetizer with chips or as a side dish for fish or chicken. Manjari Patel Sept. 03, 2014 Comments Black Bean and Mango Salsa Recipe is from Manjari Patel. 1 (151/2-oz.) can black beans, drained and rinsed 1 (7-oz.)can shoe peg corn, drained 1 (10-oz.) can Ro-Tel Original Diced Tomatoes & Green Chilies 1 mango 1 avocado ½ green bell pepper ½ red bell pepper ½ yellow bell pepper 3 to 4 roma tomatoes 1 medium onion 3 tbls. chopped coriander 2 to 3 cloves garlic, crushed ½ tsp. cumin powder Salt, to taste (½ to ¾ tsp.) Lemon juice, to taste (about 1 to 2 tbls.) 1. Mix black beans and corn with Ro-Tel tomatoes in a big bowl. 2. Chop mango, avocado, green bell pepper, red pepper, yellow pepper, tomatoes and onion into tiny pieces. Mix all chopped items with bean-corn mixture. 3. Add coriander, garlic, cumin, salt and lemon juice. Chill for a couple of hours and serve with pita chips or any kind of chips as an appetizer or as a side dish for fish or chicken.