Name: Black Bean–Mango Salsa
Total time: 1 h 20 min
Ingredients: 1 cup black beans , cooked; 2 mangos , peeled, seeded and diced small; 1/2 red bell pepper , cored, seeded and diced small; 1/2 medium green bell pepper , cored, seeded and diced small; 1/2 medium red onion , diced small; 3/4 cup pineapple juice; 1/2 cup lime juice from 4 medium limes; 1/2 cup chopped fresh cilantro leaves; 2 tablespoons ground cumin; 1 small jalapeño chile , seeded and minced

Why This Recipe Works

For a cohesive salsa, we diced the mango, bell peppers, and onion small so that they would be roughly the same size as the black beans. Ground cumin complemented the beans' earthiness, and pineapple juice and lime juice brightened things up. Minced jalapeño added pops of spiciness.

Before You Begin

This mixture is great with grilled fish, but it is also very tasty just by itself–use it as a spicy, summer salad course, or scoop it up with chips as a snack or appetizer.

Instructions

Mix all ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.

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Appears In

Magazine

July / August 1996

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