Black Bean and Corn Salsa

Good morning, everyone!  I hope everyone had a wonderful weekend!  My weekend was quite emotional…as many of you LOST fans will understand.  What a beautiful and touching way to end one of the best shows ever to grace TV.  If you’ve never seen LOST, I highly recommend you check it out.  Okay, back to business…

Due to the fact that it’s been about a zillion degrees here in Chicago, and due to the fact that LOST was ending this weekend, I didn’t do much baking/cooking; however, I do have an easy chip and dip recipe for you today that’s both sweet and a little spicy and a great way to top chips, salad, chicken, or fish.

Black Bean and Corn Salsa

1 envelope “Good Season Italian Salad Dressing and Recipe” mix

1 can black beans, drained and rinsed

1 bag frozen corn, thawed

1 cup mango (about 1 mango), chopped into bite sized pieces

1/2 cup red bell pepper (about half the pepper), chopped into bite sized pieces

1/3 cup cilantro

1/4 cup lime juice

1.  Combine all these ingredients in a bowl and mix…and there you have it!  Serve with chips, fish, chicken, etc.

Hope all of you are keeping cool wherever you are!

Happy Monday!  🙂

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.