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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: Saturday, September 27, 2008


2 c. Ripe Florida mangos
3/4 c. Chopped red onion
3/4 c. Black beans (canned; just rinse and drain)
1/4 Red bell pepper diced
1 Jalapeņo pepper de-seeded and finely diced
1 heaping T. Chopped cilantro
1 tsp. Finely minced garlic
1 T. White wine vinegar
2 T. Vegetable oil
Tabasco sauce (as desired)

Turn on Reggae Music (preferably Bob Marley or Peter Tosh). Wear Island shirt needs no ironing.

Cube two (2) large mangos and toss in a large bowl. Medium dice one medium-sized red onion and toss in with the mangos. Strain a can of your favorite black beans and rinse before adding to the bowl. Dice red bell pepper into medium pieces. Add to bowl. Jalapeņo 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 white wine vinegar and vegetable oil. Add kosher salt and fresh ground pepper to taste. Depending on the spice, a few jiggers of Tabasco sauce is a wonderful touch. Mix together with a spoon, cover and set into the refrigerator for at least one (1) hour before serving (24 hours is best).




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