Mango and Black Bean Salsa

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


  1. 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:


  1. 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.