This zippy salsa is right at home served with a pile of crispy tortilla chips or wrapped in a lettuce leaf for a quick summertime lunch. Creamy yellow Mayocoba beans hail from Peru and are great for salsas and salads because they hold their shape after cooking.
Special Diets:
Method
Sort through beans to remove any debris.
Rinse beans and place in a large bowl.
Cover with cold water by a few inches and soak 8 hours or overnight.
Drain beans, place in a large pot and cover again with a few inches of water.
Bring to a boil then lower heat to a simmer and cook beans until tender, about 1 hour.
Drain and cool beans completely. (If using canned beans, skip this step.).
Combine beans, mangoes, jalapeño, cilantro, lime zest and juice.
Toss well.
Nutritional Info
Serving Size
1/4 cup
Calories
60
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.