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James Carrier Photo by: James Carrier

Black Bean-Mango Salsa

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.

Sunset JUNE 2001

  • Yield: Makes about 4 cups

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.

Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 6.9%
  • Protein: 1.2g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 5.3g
  • Fiber: 1.1g
  • Sodium: 44mg
  • Cholesterol: 0.0mg
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Black Bean-Mango Salsa recipe

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