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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.

slideshow Delicious, Quick Side Dishes

KEY: Spring, Summer, Barbecue/Cookout, Graduation Party, Mexican, Southwestern/Tex-Mex, Beans, Grains & Legumes, Side Dishes, Fast, Make Ahead, No-Cook, Vegetarian, Dinner

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  • 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

How to make this recipe

  1. 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.

Make Ahead

The salsa can be refrigerated for up to 6 hours.

Contributed By Published June 1996

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