Mango-Black Bean Salsa
from https://www.southernliving.com/

This 7-ingredient summer staple has just one easy step to follow: Combine and serve. Mango season runs May through September, and the key to this salsa’s success is a perfectly ripe mango—that sweet, juicy flavor takes this flavor profile to another level. The black beans provide a boost of protein, making this a well-rounded snacking salsa or side dish to accompany a light vegetarian dish. And that hit of hot sauce combined with zing of lime and herbaceous cilantro make your tastebuds soar with delight.

You can use it as a side dish, serve with a dip and chips, or as a topping for salmon.

1 can (15.5 oz.) black beans, drained and rinsed
1 mango, peeled, pitted, and diced (about 1 1/2 cups)
1 cup red bell pepper, seeded and diced (about 1 cup)
2 Tbsp. chopped fresh cilantro
1 lime, zested and juiced (about 2 tsp. zest and 2 Tbsp. juice)
1/2 tsp. hot pepper sauce (or to taste)
1/4 tsp. table salt
Tortilla chips, to serve

In a large bowl, stir together beans, mango, bell pepper, cilantro, lime zest, lime juice, hot sauce, and salt until evenly combined.

Serve with tortilla chips, add it as garnish to your favorite white fish dish, or eat it as a side dish.

Servings: 6