• 1 1/2                              Ripe Mango, peeled and diced
  • 1 cup                              Canned Black beans, rinsed and drained
  • 1/2                                 Red Bell pepper, diced
  • 1                                      Jalepeno
  • 2                                     Scallions, minced
  • 1 1/2 tablespoons        Fresh Lime Juice
  • 1 tablespoon                 Olive Oil
  • 1 tablespoon                 Cilantro, roughly chopped
  • 1 1/2 teaspoon             Cider Vinigar
  • 1/2 teaspoon                Sugar
  • 1/2 teaspoon                Kosher Salt
  • pinch                              Cayenne Pepper

Combine all ingredients

Can be refrigerated up to 6 hours

Serve Chilled or at room temperature

Notes : Use this salsa as an appetizer served with tortilla chips or toasted pitta bread, OR as a condiemetn with fish, pork or chicken.

Marty and Bino served this salsa as an appetizer summer 2001. I’m serving it this evening as a condiment to grilled Game Hens. We’ll also serve coconut rice, baked butternut squash and salad. I never count the condiment as a “dish” – a lot of people aren’t even willing to taste fruit salsas as an accompaniment to the entree.

Recipe by : Marty

In Categories : ALL OLD RecipesCondiments

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