More Great Recipes: Caribbean | Mexican | Salsa | Southwestern US

Black Bean-Mango Salsa


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Member since 2014

Serves Makes about 2 1/2 cups | Prep Time | Cook Time

Ingredients

1 cup wine - for the cook
1 cup canned black beans, rinsed and rained
1 ripe mango, peeled, pitted and finely diced
1/2 small red onion, finely diced
1 jalapeno or Serrano, seeded and finely diced
2-3 limes, juiced (about 1/4 cup)
1-2 Tablespoons honey (depending on the sweetness of the mango)
1/4 cup olive oil
1/4 cup coarsely chopped cilantro


Combine the ingredients, season with salt and pepper. Refrigerate until ready to use, up to one day ahead. Bring to room temp before serving


Pairs Well With


Notes

From the Sauce du Jour Kitchen

For the Southwestern Cuisine Cooking Class - 110

From the VIP Page titled "Really Good Shit That Goes with Southwestern Cuisine"

This is just a simple Black Bean Salsa that is good on tacos, quesadillas or just served with chips.

(Photo: dishfolio.com)

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