Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Black Bean Mango Salsa

Recipe from: Family Circle

2 cans (15 ¾ ounce. each.) black beans, drained and rinsed
2 oranges, peeled, seeded and chopped
2 mangoes, peeled, pitted and chopped (See note below)
½ sweet red pepper, cored, seeded and chopped
3 serrano peppers, seeded and thinly sliced or 1 large jalapeño 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.

Note:
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.


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