Saturday, April 5, 2008

Black Bean and Mango Salsa

To accompany our cocktails yesterday afternoon we made this sweet, tasty salsa. It's a nice alternative to your typical tomato-based salsa and goes well with grilled fish, pork, and poultry.

If you don't have any mangoes on hand, you could use pineapple. Even canned pineapple works well with this recipe. When the winter blah's have a stranglehold on me, I'll whip up this salsa with pineapple to give me a taste of the tropics.

We grilled hamburgers this afternoon and served this on the side. The salsa's flavor improves with time.

Black Bean and Mango Salsa


  • 1 can black beans, drained and rinsed
  • ½ red bell pepper, stemmed, seeded, and chopped fine
  • ¼ cup minced red onion
  • ¼ cup pineapple juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons minced fresh cilantro
  • 1 jalapeƱo chile, stemmed, seeded, and minced or you could use a serrano pepper if you'd like more heat.


Mix all of the ingredients together and season with salt to taste. Wrap in plastic wrap and let rest to blend flavors. This salsa will keep 2-3 days.



startcooking said...

Thanks for linking back to me on How to Peel a Mango! Your Salsa looks great - can't wait to give it a try!
Kathy said...

can never have too mxny salsa recipe. Mahalo!