Black Bean-Mango Salsa
Makes about 4 cups
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.
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
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.
Nutritional analysis per 1/4 cup.
- Amount Per Serving
- Calories 26Calories from Fat 6.9
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 44mg2%
- Total Carbohydrate 5.3g2%
- Dietary Fiber 1.1g5%
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.