Mango, Jícama & Black Bean Salsa

Mango, Jícama & Black Bean Salsa
Photo by Scott Phillips


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

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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