This is one of those recipes that contain very few local ingredients. Unfortunately, we have no mangoes growing in our area. However, it seems like mangoes are in season somewhere right now because they haven't been very expensive at the grocery store, they have been juicy, juicy, and they are so sweet. This is one of my favorite salsas and whenever I make pecan crusted salmon, I serve this salsa on top or on the side.
Mango Black Bean Salsa
from Moosewood Restaurant New Classics
1 (15 oz) can black beans
1 ripe mango, peeled and diced
1/2 c red bell peppers, diced
2 T fresh parsley, minced
1 T fresh cilantro, chopped
1 fresh green chile, minced
1 garlic clove, minced
1/3 c orange juice
1 T fresh lemon juice
1/4 t salt
Rinse the beans and drain well. Transfer to a large bowl and add remaining ingredients. Mix thoroughly.
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