Fruit & Black Bean Salsa
![photo by morgainegeiser](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/34/99/4/picSNvuWO.jpg)
photo by morgainegeiser
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/780172/6bvkPmZ5SMCWOdz9hlX2-IMG_0448.jpg)
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6-8
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
- Choose fully ripe mangos, peaches, or nectarine; peel, pit, and cut them into a small dice.
- Choose a firm red and/or yellow pepper; core, seed, blanch in boiling water, and cut into a small dice.
- If using both colors, use half of each pepper.
- Combine ingredients in a nonreactive bowl and place in refrigerator for at least 2 hours to allow the flavors to blend.
- The salsa may be made and refrigerated up to 2 days in advance.
Questions & Replies
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RECIPE SUBMITTED BY
Dancer
Guelph, 0