Mango and Black Bean Salsa

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Mango and Black Bean Salsa

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


  • Combine salsa ingredients in a nonreactive bowl.

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

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