Black Bean Mango Salsa. Photos by Lynae Sowinski
In celebration of Cinco de Mayo, the recipes in May are centered around Mexican fare. Check back on Friday May 18 for Jan Bulla-Baker’s Black Bean Soup Recipe!
Black Bean Mango Salsa
Bloomington Cooking School
2 large jalapeno peppers
2 mangoes, peeled and pitted
2 cups cooked black beans
1/4 cup fresh cilantro, chopped
peel from 1/2 a lime, zested
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey, or to taste
1 teaspoon garlic, minced
1/2 teaspoon hot sauce, or to taste
salt and pepper, to taste
1) Dice the pepper and mango into quarter-inch pieces. Use a fork to cut the peppers, as they may start to burn your fingers.
2) Combine the pepper and mango in a saucepan with the rest of the ingredients.
3) Warm over medium heat, if desired.
Servings: 12
Per serving: 57 calories; 1g fat (20.1% calories from fat); 3g protein; 9g carbohydrate; 3g dietary fiber; 0mg cholesterol; 91mg sodium
