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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
2 mangoes (or other firm summer fruit) |
1 can black beans, drained and well rinsed |
1 red bell peppers or 1 yellow bell pepper, finely diced |
1 bunch scallion, chopped |
1 cup cilantro leaf, chopped |
2 tablespoons garlic, chopped |
2 teaspoons rice vinegar or 2 teaspoons white wine vinegar |
2 tablespoons fresh orange juice |
lime, juice and zest of |
1 small jalapeno pepper, seeded and minced |
garlic pepper seasoning, to taste (with salt) |
Directions:
1. Choose fully ripe mangos, peaches, or nectarine; peel, pit, and cut them into a small dice.
2. Choose a firm red and/or yellow pepper; core, seed, blanch in boiling water, and cut into a small dice.
3. If using both colors, use half of each pepper.
4. Combine ingredients in a nonreactive bowl and place in refrigerator for at least 2 hours to allow the flavors to blend.
5. The salsa may be made and refrigerated up to 2 days in advance.
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