Ingredients

• 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