Black Bean–Mango Salsa
James Carrier
YieldsMakes about 4 cups
AuthorTami J. Harmon, Yuma, Arizona,
This fruity salsa is good served with tortilla chips; spooned over grilled fish such as swordfish, sea bass, or halibut; or simply as a salad.

How to Make It

Step 1
1

In a bowl, mix beans, mango, tomato, bell peppers, onion, jalapeño, cilantro, garlic, lime juice, and vinegar. Add salt and pepper to taste. Serve, or cover and chill up to 1 day.

Step 2
2

Nutritional analysis per 1/4 cup.

Ingredients

 1 can (15 oz.) black beans, rinsed and drained
 1 cup diced firm-ripe mango
 1 Roma tomato (about 1/4 lb.), rinsed, cored, and coarsely chopped
 1/2 cup each diced orange and yellow bell pepper (or all 1 color)
 1/4 cup finely diced onion
 1 tablespoon minced fresh jalapeño chili
 1 tablespoon chopped fresh cilantro
 1 clove garlic, peeled and minced
 2 tablespoons lime juice
 1 tablespoon red wine vinegar
  Salt and pepper

Directions

Step 1
1

In a bowl, mix beans, mango, tomato, bell peppers, onion, jalapeño, cilantro, garlic, lime juice, and vinegar. Add salt and pepper to taste. Serve, or cover and chill up to 1 day.

Step 2
2

Nutritional analysis per 1/4 cup.

Black Bean-Mango Salsa