4 cloves garlic, pressed through garlic press
¼ cup apple cider vinegar
juice from 1 lime
1 teaspoon sugar
½ teaspoon pepper
¼ teaspoon salt
Optional: 1 medium jalapeno or other pepper, minced fine (or hot sauce, Marie Sharp’s recommended)
1 15-oz. can seasoned black beans, drained
1 medium red or white onion, chopped
¼ c. fresh cilantro, chopped fine
2 large tomatoes, cut into ¼ inch cubes
1 mango, cut into ½ inch cubes
Two to four hours in advance of serving, place garlic, vinegar, lime juice, sugar, salt, and pepper in a small bowl, mix well, and set aside. Hint: Use less vinegar if you’re in a hurry and salsa sits for less than an hour. Mince jalapeno, if using, add around ½ teaspoon to dressing, and hold rest of jalapeno for later.
Drain and rinse beans and put into a medium bowl. Chop onion, rinse in cold water (to eliminate the strong taste), pat dry, and add to beans. Finely chop cilantro, cut tomatoes into ¼ inch cubes, cut mango into ½ inch cubes, and add to beans and onions. Pour the reserved dressing over the other ingredients, mix gently, and adjust flavoring (lime juice, hot sauce if using, salt, and pepper). Add remaining minced jalapeno pepper gradually to taste or serve on the side for those who want their salsa hotter.
Cover and refrigerate one to three hours so flavors can meld. Remove salsa from refrigerator 30 minutes prior to serving. This Black Bean and Mango Salsa can be used as a side dish to any summer meal or it can be served as an appetizer with tortilla Scoops or chips.
If you have a recipe you’d be willing to share, please email it to Stephen Sapp (firstname.lastname@example.org).