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Black Bean Mango Salsa


2 cans (15 3/4 oz. ea.) black beans, drained and rinsed
2 oranges, peeled, seeded and chopped
2 mangoes, peeled, pitted and chopped *
1/2 sweet red pepper, cored, seeded and chopped
3 serrano peppers, seeded and thinly sliced
OR
1 large jalapeno chile, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon grated fresh ginger

Combine beans, orange, mango, red pepper, serrano, lime juice, cilantro and salt in a large bowl.
For best flavor, refrigerate, covered, for a few hours or overnight.

NOTE:
* Mango Magic
1. Following the contour of the pit, slice lengthwise.
2. Cut through flesh to the skin but not all the way.
3. Push flesh up from underside and slice off cubes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.