Black Bean-Mango Salsa

From "Food & Wine", June 1996

Ingredients:

• 1 cup canned black beans, rinsed and drained
• 1 ripe mango, peeled and cut into 1/2 inch dice
• 1/2 medium red bell pepper, cut into 1/2 inch dice
• 1 medium jalapeno pepper, seeded and finely chopped
• 1 medium scallion, minced
• 1 1/2 TBS fresh lime juice
• 1 TBS olive oil
• 1 1/2 tsp rice wine vinegar
• 1 1/2 tsp minced fresh ginger
• 1/2 tsp sugar
• 1/2 tsp kosher salt
• Pinch of cayenne pepper
• 1 TBS fresh cilantro, minced

In a bowl, combine the black beans, mango, red bell pepper, jalapeno and scallion. In a small bowl, combine the lime juice, oil, vinegar, ginger, sugar, salt and cayenne. Stir in the cilantro and serve chilled or at room temperature. (To make ahead, refrigerate for up to 6 hours before adding cilantro.)