Cristina Ferrare's Black Bean Salsa with Roasted Corn goes great with her Roasted Chicken Wraps
Ingredients 2 cans (15 ounces each) black beans , rinsed and drained1/2 cup red bell pepper , chopped small1/4 cup red onion , chopped small1 ripe mango , cut into bite-size pieces2 Tbsp. cilantro , finely chopped2 scallions , chopped1 Tbsp. jalapeno , finely chopped2 Tbsp. olive oil2 limes , juiced1 tsp. kosher salt1/2 cup roasted corn or canned corn, drained
Put all the ingredients in a bowl and toss together well. Cover with plastic wrap and chill for 1 hour or overnight.