Black Bean-Mango Salsa
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
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.