Mango Black Bean Salsa
- Yield 8 servings
A bright, fresh salsa for grilled vegetables, pasta, rice or tofu.
- 2 mangoes, peeled, pitted and diced into 1/2-inch cubes
- 1 1/2 cups drained and rinsed canned black beans
- 1 jalapeno, seeded and minced
- 1/2 red onion, minced
- 1/2 red bell pepper, cored, seeded and chopped
- 1/4 cup minced cilantro
- Juice of 1 lime
- Combine all ingredients. Keep refrigerated for up to 3 days.