Black Bean Mango Salsa

Laurie & Roger's Note:

A perfect side dish for whatever meat or fish you may grill. Fresh mango is best, but we have used frozen mango. The flavors really pop out if made a day ahead of serving time.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6

Yield: 4.0 cups

• 1 (15 ounce) can black beans
• 1 ripe fresh mango (about a cup)
• 2 jalapeno peppers
• ½ cup any color bell pepper
• ½ cup chopped green onion
• ¾ cup chopped fresh tomato
• ¼ cup chopped fresh parsley
• 2 medium size chopped garlic cloves
• 2 limes
• 1 tablespoon red wine vinegar
• 1 teaspoon cumin
• salt
• pepper

Directions:

1. Rinse and drain the can of black beans.
2. Peel and dice the mango into bite size pieces.
3. Chop and dice the jalapeno's (taking out the ribs and seeds unless you want it hot!) ,bell pepper, green onion and tomato ( seed the tomatoes and if using grape tomatoes, as I have before, just half or quarter them depending on their size).
4. Finely chop the parsley and garlic.
5. Put it all in a bowl.
6. For the dressing, in a separate bowl, juice the limes, stir in the red wine vinegar and cumin.
7. Pour it over the contents of the bowl of beans and mango mix, gently toss it all together, salt and pepper to taste.