Black Bean-Mango Salsa
- SERVINGS: MAKES ABOUT 2 1/2 CUPS
Goes well with any kind of beefsteak, pork, lamb, chicken, duck breasts, any meaty or firm white-fleshed fish.
- 1 cup drained canned black beans, rinsed
- 1 ripe medium mango, peeled and cut into 1/2 -inch dice
- 1/2 medium red bell pepper, cut into 1/2 -inch dice
- 1 medium jalapeño chile, seeded and finely chopped
- 1 medium scallion, minced
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 1/2 teaspoons rice wine vinegar
- 1 1/2 teaspoons minced fresh ginger
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- Pinch of cayenne pepper
- 1 tablespoon minced fresh cilantro
- In a bowl, combine the black beans, mango, red bell pepper, jalapeño and scallion. In a small bowl, combine the lime juice, oil, vinegar, ginger, sugar, salt and cayenne. Fold the mixture into the beans. Stir in the cilantro and serve chilled or at room temperature.
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