Culinary Cafe

Where Candie Cooks

Mango and Black Bean Salsa

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Mango and Black Bean Salsa

Prep Time: 0

Yield: 0

Mango and Black Bean Salsa


  • 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


  1. Combine salsa ingredients in a nonreactive bowl.

    The salsa may be made and refrigerated up to 2 days in advance.
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