Fruit & Black Bean Salsa

Name: Fruit & Black Bean Salsa
Ingredients: 2 mangoes (or other firm summer fruit); 1 can black beans, drained and well rinsed; 1 red bell peppers or 1 yellow bell pepper, finely diced; 1 bunch scallion, chopped; 1 cup cilantro leaf, chopped; 2 tablespoons garlic, chopped; 2 teaspoons rice vinegar or 2 teaspoons white wine vinegar; 2 tablespoons fresh orange juice; lime, juice and zest of; 1 small jalapeno pepper, seeded and minced; garlic pepper seasoning, to taste (with salt)

11 ingredients

5 steps

Ingredients

2 mangoes (or other firm summer fruit)
1 can black beans, drained and well rinsed
1 red bell peppers or 1 yellow bell pepper, finely diced
1 bunch scallion, chopped
1 cup cilantro leaf, chopped
2 tablespoons garlic, chopped
2 teaspoons rice vinegar or 2 teaspoons white wine vinegar
2 tablespoons fresh orange juice
lime, juice and zest of
1 small jalapeno pepper, seeded and minced
garlic pepper seasoning, to taste (with salt)

Directions

1

Choose fully ripe mangos, peaches, or nectarine; peel, pit, and cut them into a small dice.
2

Choose a firm red and/or yellow pepper; core, seed, blanch in boiling water, and cut into a small dice.
3

If using both colors, use half of each pepper.
4

Combine ingredients in a nonreactive bowl and place in refrigerator for at least 2 hours to allow the flavors to blend.
5

The salsa may be made and refrigerated up to 2 days in advance.