Black Bean & Mango Salsa

Mango and Black Bean Salsa
Mango and Black Bean Salsa

Black Bean & Mango Salsa

August 26, 2008

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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 the mango and black bean salsa until ready to use.


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