Mango Black Bean Salsa Recipe
by Zehorit Heilicher, Tastemaker in Residence
2 medium mangos, cut 1/4" dice
14 oz. canned black beans, rinsed and drained
1/2 small red onion, finely diced (optional)
1/2 cup fresh cilantro, minced
1 tsp. oriental chili garlic paste, (such as Dynasty)
1 large lime, juiced
Salt and pepper, to taste
- In a large bowl combine all ingredients and mix gently.
- Refrigerate salsa for at least 1 hour to let the flavors bloom.
- Serve as dip with chips, or as an accompaniment to grilled chicken, meats or fish.
Refrigerated, the salsa will last about 5 days.