Wednesday, October 27, 2010

Black Bean Mango Salsa

1 can (15 ounce) black beans, rinsed and drained
2 mangos, peeled, seeded and diced small
1 ripe avocado, pitted, peeled, and diced (optional)
1 red bell pepper, cored, seeded and diced small
1/2 medium red onion, diced small
½ tablespoon grated fresh gingeroot
1/2 cup pineapple juice  (or fresh squeezed orange juice)
1/2 cup lime juice from 4 medium limes, plus zest from 2 of the limes
1/2 cup chopped fresh cilantro leaves 
1 tablespoons ground cumin 
1 small jalapeƱo chile , seeded and minced
Sea Salt and Pepper

1.    Mix all ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.

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