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.
Per serving: 57 calories; 1g fat (20.1% calories from fat); 3g protein; 9g carbohydrate; 3g dietary fiber; 0mg cholesterol; 91mg sodium