Moose: Black Bean Mango Salsa

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* Exported from MasterCook Mac *

 

Black Bean Mango Salsa

 

Recipe By : Moosewood Restaurant New Classics, page 372

Serving Size : 1 Preparation Time :0:00

Categories : sauces, salsas, seasonings vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups cooked black beans -- (15-ounce can)

1 ripe mango -- peeled and diced

1/2 cup red bell peppers -- diced

2 tablespoons fresh parsley -- chopped

1 tablespoon fresh cilantro -- chopped

1 fresh green chile -- minced

seeded for a milder hot

1 clove garlic -- pressed

1/3 cup orange juice

1 tablespoon fresh lemon juice

1/4 teaspoon salt

nasturtium flowers and mint leaves -- optional

 

Chunks of bright orange mango and midnight black beans make a gorgeous

duet of contrasting colors. Our salsa has a refreshing balance of

flavors, but it’s easy to vary it to suit your mood: Make it hot with

more chiles, really accentuate the cilantro, add more garlic kick, or

pucker it up with more lemon.

 

Mangoes have large pits and the pulp is slippery. A shallow slice from

end to end along the two broad, flat sides works best. Score the mango

flesh of each slice into cubes and pare them away from the skin. Peel

the remaining skin around the pit, then carefully cut the tender pulp

away from the pit and dice it.

 

This versatile salsa is superb on rice dishes, cheese enchiladas, and on

Fish with Cornmeal Chipotle Crust (page 298).

 

Yields 4 cups

Total time: 25 minutes

 

Rinse the canned beans and drain well. Transfer to a large bowl and add

the mango, bell peppers, parsley, cilantro, chile, garlic, orange juice,

lemon juice, and salt. Mix thoroughly.

 

Top with the nasturtiums and mint leaves, if desired.

 

PER I-OUNCE SERVING: 17 CALORIES, 0.8 G PROTEIN, 0.1 G FAT, 3.5 G

CARBOHYDRATES, 0 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 60.7 MG

SODIUM, 0.9 G TOTAL DIETARY FIBER

 

Source: Moosewood Restaurant New Classics

Copyright 2001 by Moosewood, Inc.

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 402 Calories; 2g Fat (4% calories

from fat); 24g Protein; 76g Carbohydrate; 0mg Cholesterol; 542mg Sodium

Food Exchanges: 4 Starch/Bread; 1 1/2 Lean Meat; 1 Vegetable; 1 Fruit

 

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