Caribbean black beans with mango salsa

Yield: 4 servings

Measure Ingredient
1 teaspoon Vegetable oil
1 cup Chopped onion
¼ cup Water
1½ teaspoon Minced garlic
1½ teaspoon Gratedfresh gingerroot
2 cans (19oz each) black beans, (drain only 1 can)
¼ cup Orange juice
¼ teaspoon EACH salt and crushed red pepper
2 tablespoons Chopped cilantro
1 large Mango (about 14 oz) coarsely chopped
2 tablespoons Chopped cilantro
2 teaspoons Orange juice
1 teaspoon Cider vinegar

Heat oil in a large skillet. Add onions. Cover and cook over medium heat 3-5 minutes or until amost tender and lightly browned. Stir in water, garlic and ginger. Cover and cook 5 minutes, or until onions are tender. add beans, orange juice, salt and pepper, and bring to a boil. Reduce heat and simmer 5 minutes for flavor to develop. Stir in cilantro. While beans cook, mix salsa ingredients into a small bowl. Spoon beans over rice and top with the salsa. Serves 4. Per serving: 278 cal, 14 gr pro, 2 gr fat, 0 mg chol, 873 mg sodium.

Origin: Women's Day Magazine, October 1994. Shared by: Sharon Stevens, Dec/94.

Submitted By SHARON STEVENS On 12-04-94

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