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Ingredients
6 cups diced mango
2 cups finely diced red onion
2 cups cooked black beans
3 or 4 small Scotch bonnet, jalapeno or Serrano peppers, seeded and minced
4 tablespoons chopped cilantro (coriander)
4 teaspooons minced fresh garlic
2 tablespoons extra-virgin olive oil
4 tablespoons freshly squeezed lime juice
4 teaspoons ground cumin
Salt to taste
Freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
35 grams carbs; 187 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 7 grams fiber; 521 milligrams sodium; 6 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Gently mix all ingredients together; avoid stirring, which mashes the salsa. Refrigerate until serving time. Serve at room temperature, using some to top the swordfish, the rest on the side.
Salsa can be made a day ahead.
Private Notes
Comments
Delicious! I made it without peppers, used green onions instead of red and about 1/3 cup chopped cilantro. Wonderful flavor! Served it with brown rice and swordfish.
I seeded and grilled the jalapeños to cut down on the spiciness of the peppers to satisfy those who are adverse to the “heat”... perfection.
I cut back on the peppers to accommodate a variety of guests’ palates, and added more lime juice. It was delicious but I missed the added zip the extra peppers would provide. Next time I will divide the recipe into 2 separate bowls, one mild, one spicy. This recipe makes a lot of salsa. I served it with salmon street tacos for 14 guests, and there was a bit left over.