Black Bean Mango Salsa   

Recipe from: Family Circle

2 cans (15 3/4 oz. ea.) black beans, drained and rinsed  
2 oranges, peeled, seeded and chopped   
2 mangoes, peeled, pitted and chopped (See note below)
1/2 sweet red pepper, cored, seeded and chopped
3 serrano peppers, seeded and thinly sliced or 1 large jalapeno chile, seeded and thinly sliced            
2 tablespoons   fresh lime juice                
2 tablespoons   chopped fresh cilantro
1 teaspoon      grated fresh ginger                         

Combine beans, orange, mango, red pepper, serrano, lime juice, cilantro and saltin a large bowl.  For best flavor, refrigerate, covered, for a few hours or overnight.

<u>Note</u>:
Mango Magic
Following the contour of the pit, slice lengthwise.  Cut through flesh to the skin but not all the way.  Push flesh up from underside and slice off cubes.