Mango and Black-Bean Salsa
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cups diced mango
- 2cups finely diced red onion
- 2cups cooked black beans
- 3 or 4small Scotch bonnet, jalapeno or Serrano peppers, seeded and minced
- 4tablespoons chopped cilantro (coriander)
- 4teaspooons minced fresh garlic
- 2tablespoons extra-virgin olive oil
- 4tablespoons freshly squeezed lime juice
- 4teaspoons ground cumin
- Salt to taste
- Freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
187 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 19 grams sugars; 6 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Gently mix all ingredients together; avoid stirring, which mashes the salsa. Refrigerate until serving time. Serve at room temperature, using some to top the swordfish, the rest on the side.
- Salsa can be made a day ahead.
Private Notes
Comments
Delicious! I made it without peppers, used green onions instead of red and about 1/3 cup chopped cilantro. Wonderful flavor! Served it with brown rice and swordfish.
I seeded and grilled the jalapeños to cut down on the spiciness of the peppers to satisfy those who are adverse to the “heat”... perfection.
I cut back on the peppers to accommodate a variety of guests’ palates, and added more lime juice. It was delicious but I missed the added zip the extra peppers would provide. Next time I will divide the recipe into 2 separate bowls, one mild, one spicy. This recipe makes a lot of salsa. I served it with salmon street tacos for 14 guests, and there was a bit left over.