BLACK BEAN AND MANGO SALSA

Black Bean and Mango Salsa image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 10

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Ingredients

4 ounces whole red onion or 3 ounces chopped ready-cut onion (1 cup)
1 teaspoon olive oil
1 jalapeno
2 ripe mangoes
1 15-ounce can no-salt-added black beans
1 teaspoon dried coriander
1 teaspoon ground cumin
1 tablespoon white wine vinegar
2 nonfat whole-wheat flour tortillas
1 small bunch cilantro to yield 1/4 cup chopped

Steps:

Turn toaster oven to 350 degrees.
Chop whole onion.
Heat nonstick pan until very hot. Reduce heat to medium-high and add oil. Saute onion until it begins to soften.
Mince about half of the jalapeno; reserve the rest for the salmon recipe. Cut mangoes into bite-size pieces.
Rinse beans, and drain. Stir beans, jalapeno and mangoes into onion, and reduce heat to low.
Stir in coriander, cumin and vinegar.
Wrap tortillas in aluminum foil, and place in toaster oven. Heat about 3 minutes.
Wash, dry and chop cilantro. When bean mixture is heated through, remove from heat and stir in cilantro.
Serve with salmon and tortillas, or roll up some of the bean mixture in a tortilla.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 6 grams, Carbohydrate 117 grams, Fat 8 grams, Fiber 23 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 672 milligrams, Sugar 51 grams, TransFat 0 grams