Cristina Ferrare's Black Bean Salsa with Roasted Corn goes great with her Roasted Chicken Wraps.
Servings:  
Ingredients
  • 2 cans (15 ounces each) black beans , rinsed and drained
  • 1/2 cup red bell pepper , chopped small
  • 1/4 cup red onion , chopped small
  • 1 ripe mango , cut into bite-size pieces
  • 2 Tbsp. cilantro , finely chopped
  • 2 scallions , chopped
  • 1 Tbsp. jalapeno , finely chopped
  • 2 Tbsp. olive oil
  • 2 limes , juiced
  • 1 tsp. kosher salt
  • 1/2 cup roasted corn or canned corn, drained
Directions
Put all the ingredients in a bowl and toss together well. Cover with plastic wrap and chill for 1 hour or overnight.

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