Recipes inspired by our chefs

1 cup Black Beans, cooked and rinsed
1 cup Mango, ripe, ¼” diced
¼ cup Red Bell Pepper, ¼” diced
1 Tbsp. Scallions, 1/8” sliced
1 Tbsp. Red Onion, minced
1 Tbsp. Cilantro, chopped
½ tsp Kosher Salt
1 tsp Brown Sugar
Juice from 1 Lime
Dash of your favorite hot sauce

Combine all of the ingredients in a mixing bowl and use a rubber spatula to gently toss until all ingredients are evenly combined. If not used immediately the salsa can be refrigerated for up to 2 days. This salsa works great with grilled fresh fish, chicken or pork.