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Black Bean & Mango Salsa

Mango and Black Bean Salsa

This spicy black bean and mango salsa can go great as a topper for a Jerk turkey burger, or as a side dish or side salad for any of your grilling entrees.

1/2 cub black beans, soaked overnight in enough water to cover the beans
1 medium ripe mango, peeled and diced to small cubes (1/4 inch cubes or smaller)
3 cups of chicken stock
1/2 cup of olive oil
the juice of 2 limes
1 tablespoon of chopped fresh cilantro
1 teaspoon of medium spicy chili powder
pinch of salt (to taste)
two grinds of pepper

Simmer the drained black beans in the chicken stock for 1 hour or until tender.  Drain and refrigerate the beans.  In a bowl, whisk the olive oil, lime juice, cilantro, chili powder, salt and pepper together.  Add to chilled beans.  Add diced mango and gently mix.  Refrigerate until ready to use.

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