Mango and Black Bean Salsa
Not your father's salsa. People invariably ask for the recipe when I serve it.
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Peel the mangoes and cut the flesh off the flat seed. Cut the mango into 1/4-inch dice. Combine all the ingredients for the salsa in a bowl and gently toss to mix. If you use canned mangoes, you may wish to leave out all or most of the sugar. Add additional sugar, lime juice or salt as necessary to obtain a balanced flavor. This salsa tastes best served within one hour of mixing. It's vital to use ripe mangoes for the salsa, ones that are slightly soft to the touch and that smell good. Color is not a good indicator of ripeness. Mangoes can be ripened by storing them in a paper bag, unrefrigerated, for a few days. 4 servings Per serving: 132 calories; 4g protein; 4g fat (1g saturated fat); 20g carbohydrate; 0mg cholesterol; 64mg sodium Source: Washington Post |