Mango, Tomato And Black Bean Salsa This is an extremely quick and easy recipe that's almost fat free yet still exploding with flavor. Add 1/2 cup of diced ripe avocado for a creamier, richer salsa. You can substitute papaya or pear for the mango to make a seasonal version. This salsa makes a great garnish for the Pan-Seared Black Bean Dumplings. It keeps refrigerated for up to 3 days. Makes 2 Cups.
	Ingredients: 1 medium mango Sea salt and freshly ground black pepper 1 medium red-ripe tomato, seeded and diced (about 1/2 cup) 1 tablespoon extra-virgin olive oil 3 scallions, trimmed and thinly sliced (about 1/2 cup) 1 tablespoon rice wine (mirin) Juice of 1 lime 1/2 jalapeño, seeded 8 mint leaves, julienned 1 cup cooked or canned black beans
	Instructions: 1. Peel and slice the mango. Dice the flesh and place in a mixing bowl. Add the tomatoes, scallions and jalapeño, and mix. Gently fold in the black beans and season with salt and pepper to taste. Add the olive oil, wine, lime juice and mint. Toss gently and serve 1/4 cup over your favorite grilled or seared fish fillet or chicken breast.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop