This black bean and mango salsa recipe can be refrigerated, covered, for up to 2 days.
Black Bean and Mango Salsa
one 15.5 oz. can black beans, drained, or 1¾ cups cooked black beans
2 mangoes, peeled, pitted, and finely chopped
¼ cup fresh mint, chopped
½ cup fresh cilantro, chopped
¼ cup fresh lime juice (about 2 large limes’ worth)
¼ cup pineapple juice
1 medium red onion, finely chopped
one half of a red bell pepper, seeded, cored, and finely chopped
one half of a jalapeno pepper, seeded, and finely chopped
6 scallions, green parts only, finely chopped
2 tsp ground cumin
1 tsp chili powder
In a resealable container, combine all ingredients and season with salt to taste. Serve immediately, or cover and refrigerate for later use.
Yield: Serves 8 as an appetizer
This recipe was adapted from The Tailgating Cookbook: Recipes for the Big Game.