Mango-Black Bean Salsa
A wonderful salsa recipe. Also excellent with seafood and fish. Its
most popular use is as a chip dip, but also used as a sauce on meats.
2 mangoes, peeled and cut lengthwise around the pit into slices
11/2 cups cooked and drained black beans (or canned and drained)
1/4 cup diced red bell pepper
2 scallions, green and white parts, sliced
1/2 jalapeno chile pepper, seeded and minced
1/2 tablespoon minced fresh cilantro leaves
1 tablespoon freshly squeezed lime juice (1/2 large lime)
Salt to taste
Grill the mango slices over direct medium heat for 5 minutes. (Use a
grilling basket or set the slices on a metal rack placed at 90 degrees
to the grilling rack.) Remove, dice, and transfer to a mixing bowl.
Add the beans, bell pepper, scallions, chile, cilantro, and lime
juice. Season with salt.
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