Champagne® Mango Black Bean Salsa

Directions:

  • Two Champagne® mangos, skinned, seeded and diced
  • One seven-ounce can of black beans, drained
  • Six sprigs of cilantro, washed and chopped 1/4 tsp salt
  • 1/4 tsp black pepper
  • Two tbs chopped red onion
  • One Roma tomato, diced
  • Juice of 1/2 lemon
  • One tsp ground garlic
  • Two tbs olive oil

Ingredients:

Serves 2

In a stainless steel bowl, mix mango, beans, tomato, onion, garlic, cilantro, seasonings, olive oil and lemon juice together. Adjust seasoning to taste. Refrigerate till serving.

Serve as an appetizer with fried tortilla strips or alongside a mango quesadilla. This recipe also works especially well with our Blackened Chicken Breast recipe.

This recipe was created for the Champagne® mango by Chef Wayne Elias of Mark's Restaurant in West Hollywood, Calif. After graduating with a culinary degree from the Rhode Island School of Design, Chef Wayne spent more than 20 years in the culinary field before becoming a co-owner of Mark's. Prior to Marks, he was executive chef at the Faculty Club at the University of California, a private club with a staff of 15, two restaurants, 10 private dining rooms and a catering operation. Since Wayne came to Mark's, the restaurant has been highly reviewed by Los Angeles Magazine and other publications, including being named one of the 10 Best Restaurants in Los Angeles for 1998 by Buzz Magazine.

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