Ingrid Hoffmann’s Cinco de Mango Black Bean Salsa

• 1/2 cup olive oil
• 3 garlic cloves, finely minced
• 1/4 cup lime juice (from about 2 limes), plus 2 limes cut into wedges, for serving
• 1 teaspoon salt
• 1 teaspoon freshly ground black peppe
• 2 mangos, peeled, pitted and diced
• 1 red bell pepper, halved, seeded and finely diced
• 1 green bell pepper, halved, seeded and finely diced
• 1 yellow bell pepper, halved, seeded and finely diced
• 1 large red onion, halved and finely chopped
• 1 serrano chile, finely chopped, optional
• 1/2 cup finely chopped fresh cilantro
• 1 15- ounce can black beans, drained and rinsed

Preparation

Source: © 2008 National Mango Board