Mango and Black Bean Salsa August 17, 2009

Ingredients

• 1 small, fully ripe mango, peeled, pitted, and cut into small dice
• 3/4 cup cooked black beans (canned beans, well rinsed, are fine)
• 1 small red bell pepper, cored, seeded, cut into small dice, and blanched
• 1/2 bunch scallions, green parts only, chopped
• 2 teaspoons rice vinegar
• 2 tablespoons fresh orange juice
• 1/2 teaspoon finely grated lime

Instructions

1. Combine salsa ingredients in a nonreactive bowl.
   
   The salsa may be made and refrigerated up to 2 days in advance.