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Black Bean and Mango Salsa
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1 (15-ounce) can black beans, rinsed and drained
1 mango, finely diced
1/2 cup finely diced red onion
2 roasted red tomatoes, recipe follows
1 tablespoon grated fresh gingerroot
1 cup freshly chopped cilantro leaves
1 tablespoon lime zest
1 tablespoon orange zest
4 tablespoons lime juice
1 orange, juiced
2 tablespoons olive oil
Salt and freshly ground black pepper
Roasted Red Tomatoes:
2 large red tomatoes, quartered
1 tablespoon olive oil
Coarse sea salt and fresh black pepper
Put the beans into a large bowl and add the diced mango, red onion, roasted tomatoes, grated ginger root, cilantro, lime zest, orange zest and juices and drizzle with the oil. Season with salt and pepper, to taste. Lightly toss, cover and refrigerate until ready to serve.
For the Roasted Red Tomatoes:
Preheat broiler on low. Quarter the tomatoes and place them on a baking sheet. Drizzle with olive oil, sprinkle with sea salt and fresh black pepper, to taste. Place in oven and broil for about 5 to 7 minutes until slightly golden brown and softened. Cool.
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Other Recipes from this Episode
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