Mango makes everything refreshing and sweet. This is a take from my Pineapple-Black Bean Salad. This refreshing salsa can be served on tacos, with tortilla chips, or piled into a pita for a delicious sandwich.
1 1-pound can black beans, rinsed and drained (This will yield approximately 10 ounces of beans.)
1 8-ounce can mango slices (packed in juice), drained (Reserve ¼ cup of the juice.)
½ cup finely chopped red bell pepper
½ cup thinly sliced green onion (green and white parts)
2 teaspoons vinegar
½ teaspoon ground cumin
¼ teaspoon salt
Pepper to taste
1 jalapeno pepper, finely chopped, seeds and inner membranes discarded (optional)
Chop jalapeno finely
Chop red pepper
Combine all ingredients in a medium bowl
Add the reserved mango juice. Mix well.
Chill thoroughly, and mix before serving.