Black Bean–Mango Salsa

5 comments

Appears in Cook's Illustrated July/August 1996

This bright salsa adds intense flavor with minimal effort.

SERVES 20 (Makes about 5 cups)

TIME 20 minutes, plus 1 hour chilling

WHY THIS RECIPE WORKS

For a cohesive salsa, we diced the mango, bell peppers, and onion small so that they would be roughly the same size as the black beans. Ground cumin complemented the beans' earthiness, and pineapple juice and lime juice brightened things up...

Print