Mango and Black Bean Salsa
1 1/2 cups mango cut into 1/4-inch dice from 1 large or 1 1/2 small mangoes
1/2 cup cooked black beans, either homemade or canned, drained
1/2 cup Bermuda onion cut into 1/4-inch dice, about 1/2 small
1/2 cup red bell pepper cut into 1/4-inch dice, about 1/2 small
1 teaspoon finely minced jalapeno pepper, about 1/2 small
1/4 cup chopped fresh cilantro or parsley leaves
1/2 tsp. salt
1/4 cup freshly squeezed lime juice from about 2 large limes
Cook’s note: Use only ripe mangoes for this recipe. It is impossible to remove the pit, so slice off the two sides (lengthwise), cutting as close to the pit as possible. Place each side on a cutting surface, skin side down, and cut a cross-hatch pattern with a paring knife (as you would for an avocado). Turn each side inside out and, using the knife, slice the diced sections off from the skin. Finally, trim along the circumference of the pit, remove the peel, and dice the remaining strips of fruit.
Combine all of the ingredients in a small mixing bowl. Mix well and refrigerate for at least one hour or up to two days. Serve as an accompaniment to grilled chicken or fish or with tortilla chips.
Makes about 2 1/2 cups.