This is a great salsa served with tortilla chips. Even better if you can score some blue corn tortilla chips. This salsa recipe has been taste tested and approved by my kayaking club, and is in frequent demand.
Servings: 6 to 8 as appetizersPrep Time: 20 minutes
2 large ripe mangos, peeled and chopped
1 can black beans, rinsed and drained
2 green onions chopped
1 jalapeno chopped (it will be milder if ribs and
seeds are removed. Wear gloves please)
1 handful of fresh cilantro chopped
1 tsp cumin
juice of 1 large lime
Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno, and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste-add more lime juice if needed.
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