Login to Save Like

Ingredients

Makes 2 dozen

• 2 tablespoons fresh lime juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• Pinch of cayenne pepper (optional)
• 1 can (15 ounces) black beans, drained and rinsed
• Coarse salt and freshly ground pepper
• 1 small ripe mango, peeled and cut into 1/4-inch dice
• 1/4 cup loosely packed cilantro leaves, finely chopped
• 1 scallion, thinly sliced
• 1 small fresh jalapeno chile, seeded and finely chopped
• 12 ounces sharp orange cheddar cheese, grated on the medium holes of a box grater

Description

The Beans And Mango Salsa Can Be Made Up To One Day Ahead. Refrigerate Them Separately, Covered With Plastic Wrap.

Martha Stewart