Mango Salsa – Virtual

Servings

1/4 cup

COOKING TIME

<30 minutes

CHILLING TIME

60 minutes

Refrigerate leftovers in a covered dish and enjoy for up to 3 days.

1/2 medium Mangos, raw (small dice)

2 Tbsp White onions (small dice)

1/2 tomato Tomatoes (small dice)

2 Tbsp Coriander (cilantro) leaves, raw (chopped)

1 tsp. Rice Vinegar

1/2 lime Lime juice, raw

1/2 tsp. Ground cumin

1/2 tsp. Olive oil

1/8 tsp. Salt

1 to taste Black pepper

Place all ingredients in a medium sized bowl and stir to combine.

Allow the flavors of the salsa to develop by placing it in the refrigerator for an hour or overnight before serving.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

Use this as a dip for tortilla chips, or try it on a wrap with chicken for lunch.

Michael Bassey Johnson, The Book of Maxims, Poems and Anecdotes