Fire Roasted Tomato Salsa with Mango and Black Beans

  • 1 28 oz can of fire-roasted tomatoes (we like Muir Glen)
  • 1 ripe mango
  • 4 scallions
  • 1/2 cup canned black beans, rinsed
  • 3 TB fresh cilantro
  • 2 TB fresh lime juice
  • 2 tsp chipotle chili in adobe sauce
  • Kosher salt to taste

Drain tomatoes in a colander and either chop coarsely using a knife or pulse in a food processor until coarsely chopped. Peel and cut mango into small dice. Trim scallions then slice lengthwise, then finely chop. Coarsely chop cilantro. Finely chop the chipotle chili. In a serving bowl, combine all ingredients and mix well. Taste and adjust salt, lime juice and chipotle chili. Flavors improve if salsa is allowed to sit for a few hours before serving.

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