(best after marinating overnight)
1 mango peeled and diced into small cubes (champagne mango is my favorite)
1 bunch chopped cilantro
1 (or 2) can black beans (drained, rinsed)
1 bell pepper
salt & pepper to taste
1/4 cup vinegar
1 tbsp. dijon mustard
2 tbsp. olive oil
dash of hot sauce
squirt of lime juice
add this to sauteed fish (lemon sole, yum!) with some homemade guacamole, whole wheat tortillas, carmelized onions & shredded monterey jack or cheddar cheese and you've got yourself a full-blown fiesta in your mouth. so make it now! arrriba! arriba! (yep, i did just roll my tongue on the roof of my mouth for that one.)
i have made this salsa so many times i could do it with my eyes closed. actually that would be quite dangerous considering that cutting a mango is like trying to slice a mini football slathered in vaseline...
but seriously. i'm warning you, if you make this once for anyone they will beg you to make it again. and again. and again.