"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mango Black Bean Salsa Recipe

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This recipe for Mango Black Bean Salsa, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Super Dad Palmisano
Added: Tuesday, October 21, 2008


2 cups of ripe Florida Mangos
3/4 cup chopped red onion
3/4 cup black beans "canned are fine; just rinse and drain"
1/4 red bell pepper diced
1 jalapeņo pepper de-seeded and finely diced (depending on desired heat you can use a spicier pepper)
1 heaping Tb of chopped cilantro
1 tsp minced garlic
1 Tb white wine vinegar
2 Tb vegetable oil
tobasco sauce as desired

Turn on Reggae music( preferably Bob Marley or Peter Tosh)
Island shirt needs no ironing
Cube 2 Large Mangos and toss in a large bowl. Medium dice one medium size red onion and toss in wiht mangos. Strain can of your favorite black beans and rinse well before adding to bowl. Use 1/4 of a large red bell pepper and dice medium. Add to bowl. Jalapeno pepper should be diced very small and add a few seeds with pepper to bowl. Chop cilantro leaf part only and add to mixture. Finely mince one clove of garlic and add to bowl. Pour into bowl 1 Tb White wine vinegar and 2 tsp of vegetable oil. Add kosher salt and fresh ground pepper to taste. Depending on spice , a few jiggers of Tobasco sauce is a wonderful touch. Mix together with spoon, cover and set into fridge for at least one hour before serving (24 hours the best result)
This can be served with multiple items such as: Chicken, Mahi, Pork Chops, with rice , or just as a chip dip.




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