Black Bean–Mango Salsa

Name: Black Bean–Mango Salsa
Yield: Makes 3 cups (750 g)
Ingredients: ⅛ teaspoon ground black pepper; 1 tablespoon agave or honey; 1 jalapeño, finely diced; Juice of 1 fresh lime; 1 medium mango, peeled, pitted, and finely diced; 1 (15.5-ounce/439-g) can black beans, drained, rinsed, and drained again; ¼ cup (35 g) finely diced red onion; ¼ cup (10 g) finely chopped fresh cilantro leaves; ½ teaspoon kosher salt

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This fruity, fresh, flavorful salsa is excellent with tortilla chips, spooned over roasted meat or fish, or as a topping for tacos.

Ingredients

Juice of 1 fresh lime
1 tablespoon agave or honey
½

Starter
Gluten-free

Method

In a medium bowl, whisk together the lime juice, agave, salt, and pepper. Add the beans, mango, jalapeño, onion, and cilantro and mix until just combined.

Cover and let sit at room temperature for at least 30 minutes before serving. The salsa can be made up to 8 hours in advance and refrigerated, tightly covered, for up to 2 days, and is best served at room temperature.