1 (15-ounce) can black beans, rinsed and drained
2 roasted red tomatoes, recipe follows
1 mango, finely diced
1/2 cup red onion, finely diced
1 tablespoon grated fresh ginger
1 cup freshly chopped cilantro
1 tablespoon lime zest
1 tablespoon orange zest
4 tablespoons lime juice
1 orange, juiced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
Roasted Red Tomatoes:
2 large red tomatoes, quartered
1 tablespoon olive oil
Coarse sea salt and fresh black pepper
Rinse and drain the black beans. Place them 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 2 tbsp of 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. Place quartered tomatoes 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 5-7 minutes until slightly golden brown and softened. Slightly cool and toss in black bean and mango salsa.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Prep Time:
Ease of preparation: Easy
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