| 12 | 30 | 265 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 0 min | 6 |
| 1 large pepper(s) | Orange bell pepper |
| 2 large pepper(s) | Red bell pepper |
| 2 medium pepper(s) | Jalapeno pepper |
| 1 cup (kernels) | Boiled corn |
| 1 can (15oz) | Black beans, canned |
| 1 avocado(s) | Avocado |
| 2 mango | Mango |
| 2 tbsp | Avocado oil |
| 2 tbsp | Red wine vinegar |
| 1 tbsp | Maple syrup |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
All ingredients chopped I prefer finely for maximum diversity in each bite
mix together the dressing before adding to the salsa
Stores well in the fridge for 3-4 days
Idea's for use: eat as salsa, put in a veggie wrap or on burrito bowl, fresh salsa on chicken. eat as preseasoned salad.
| Fruit | 0.7 |
| Meat Alternative | 0.4 |
| Vegetables | 2.4 |
