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Black Bean-Mango Salsa





Yields
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.

Black Bean–Mango Salsa




James Carrier
 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
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.

Nutrition Facts

Servings 0


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.