Black Bean and Mango Salsa
A colorful fresh salsa combining black beans, mango, tomatillo, corn and serrano.
| 1 cup | black beans cooked | combine thoroughly in mixing bowl | let sit at least 1 hr |
| 4 Tbsp | mangoes diced | ||
| 2 | tomatillos husked, rinsed, diced | ||
| 1 clove | garlic minced | ||
| 2 | scallions white parts only, sliced | ||
| 1 | serrano chile seeded, minced | ||
| 2 tsp | cilantro fresh, chopped | ||
| ¼ cup | corn kernels roasted fresh | ||
| 2 tsp | lime juice fresh | ||
| 2 tsp | white wine fruity | ||
| 2 Tbsp | Routh Street Vinaigrette |
Every detail, step by step:
Ingredients
- 1 cup cooked black beans
- 4 tablespoons mangoes, diced
- 2 whole tomatillos, husked rinsed and diced
- 1 clove garlic, minced
- 2 scallions, white parts only, sliced
- 1 whole serrano chile, seeded and minced
- 2 teaspoons fresh cilantro, chopped
- 1/4 cup roasted fresh corn kernels
- 2 teaspoons fresh lime juice
- 2 teaspoons white wine, fruity
- 2 Tbsp. Routh Street Vinaigrette
Instructions
- Thoroughly combine all the ingredients in a mixing bowl, and let sit for at least 1 hour.
Notes
Black beans and mangoes make a stunning combination. I made this for a party once and served it with goat cheese baked in cornbread. Recipe credited to Stephen Pyles, The New Texas Cuisine.