Black Bean-Mango Salsa

Black Bean–Mango Salsa Recipe
James Carrier
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.

Yield:

Makes about 4 cups

Recipe from

Nutritional Information

Calories 26
Caloriesfromfat 6.9 %
Protein 1.2 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 5.3 g
Fiber 1.1 g
Sodium 44 mg
Cholesterol 0.0 mg

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

Preparation

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.

Note:

Tami J. Harmon, Yuma, Arizona,

June 2001
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