Need an easy dish for this Memorial Day weekend? I’ve got you covered. This salsa is standard in our household throughout the summer and it is mighty delicious if I do say so myself. You can also use it to make a salad, just throw on top of some romaine or butter lettuce.
Tropical Salsa
Serves 10
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can mandarin oranges, drained and roughly chopped
1 cup frozen whole kernel corn, thawed
1/4 red onion, minced
1 red bell pepper, chopped
3 dashes tabasco
1/3 cup red wine vinegar
1/2 cup orange juice
1 tablespoon olive oil
1 tablespoon sugar
1/4 teaspoon salt
Place beans through bell pepper in a large bowl. Whisk together remaining ingredients and pour over salsa. If you have time, refrigerate salsa for a few hours for the flavor to intensify.
Adapted from Southern Living
