Mango, Jícama & Black Bean Salsa

Mango, Jícama & Black Bean Salsa
Photo by Scott Phillips


  • ¾ cup diced jícama
  • ¾ cup cooked black beans, drained
  • 1-½ cups diced mango
  • 2 tsp. finely chopped fresh mint
  • 2 tsp. fresh lime juice
  • 1/3 cup finely chopped red onion
  • 1 tsp. finely chopped jalapeño
  • + 2 more ingredients
    • ½ tsp. salt; more to taste
    • 2 tsp. rice vinegar

In a food processor or blender, purée 1/2 cup of the diced mango until smooth. In a serving bowl, combine the remaining diced mango, the jícama, beans, jalapeño, mint, onion, lime juice, and vinegar. Gently stir in the mango purée. Season with salt. Let stand for 20 min. before serving.

View full recipe at Fine Cooking


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