Tuesday, July 21, 2009

Black bean mango salsa

1 (15-ounce) can black beans, rinsed and drained
1 mango, peeled and chopped
1 small green bell pepper, chopped
2 plum tomatoes, seeded and chopped
1/2 large red onions chopped
1 tbsp extra-virgin olive oil
juice of one fresh lime
grated peel of lime
2 tbsps chopped fresh cilantro
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili powder

Stir together ingredients in a medium bowl; cover and chill 1 hour or up to 24 hours. Serve with tortilla chips.

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