Mango, Jícama & Black Bean Salsa

Name: Mango, Jícama & Black Bean Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 177 milliliters cooked black beans, drained; 2 teaspoons finely chopped fresh mint; 1 teaspoon finely chopped jalapeño; 2 teaspoons fresh lime juice; 237 milliliters diced mango; 79 milliliters finely chopped red onion; 2 teaspoons rice vinegar; 1 teaspoons salt; more to taste

The recipe Mango, Jícama & Black Bean Salsan is ready in approximately 45 minutes and is definitely an excellent gluten free and vegan option for lovers of Mexican food. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 28 calories. This recipe serves 10. 5 people found this recipe to be flavorful and satisfying. A mixture of lime juice, rice vinegar, jalapeño, and a handful of other ingredients are all it takes to make this recipe so delicious. Only a few people really liked this hor d'oeuvre.

Ingredients

Servings:

177milliliters

cooked black beans, drained 2teaspoons

finely chopped fresh mint 1teaspoon

finely chopped jalapeño 2teaspoons

fresh lime juice 237milliliters

diced mango 79milliliters

finely chopped red onion 2teaspoons

rice vinegar 1teaspoons

salt; more to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.