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.