BLACK BEAN AND MANGO SALSA
Black beans and mangoes make a stunning combination. I made this for a party once and served it with goat cheese baked in cornbread. The combination was incredible. -Maureen Dorsen, Recipe From Stephen Pyles, The New Texas Cuisine
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 (see recipe index)
Instructions
Thoroughly combine all the ingredients in a mixing bowl, and let sit for at least 1 hour.
ROUTH STREET VINAIGRETTE
2-1/2 cups
This excellent vinaigrette is from Stephen Pyles Cookbook The New Texas Cuisine. This was a staple at the Routh Street Cafe in Dallas. It is a good for everyday salads and is wonderful when used on other recipes.
2 1/2 Tbsp. balsamic vinegar 2 1/2 Tbsp. red wine vinegar
1 cup extra virgin olive oil 1 cup vegetable oil
1 tsp. fresh cilantro, minced 1 tsp. fresh thyme, minced
1/2 tsp. fresh sage, minced 1 tsp. fresh basil, minced
1/2 tsp. cumin, ground 2 tsp. honey mustard
1 1/2 Tbsp. roasted garlic, pureed 1/2 tsp. kosher salt
Instructions:
Add all Ingredients except the oil and blend thoroughly. Slowly whisk in the oil.
Cook's Note: The roasted garlic makes quite a difference in this recipe. You can buy garlic that is already roasted at Central Market, or you can roast a whole clove in the oven.