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From the Writer
Black Bean Mango Salsa
In a big bowl, add all elements and stir to mix. If salsa wants extra zing, add extra lime juice. Refrigerate leftovers in an hermetic container for as much as 5 days.
1 (15-ounce) can low-sodium black beans, drained and rinsed
½ cup diced crimson onion
½ cup chopped recent cilantro
1 massive avocado, peeled, seeded, and chopped
1 massive mango, peeled, seeded, and chopped
½ medium jalapeño pepper, seeded and diced
Juice of 1 medium lime
¼ teaspoon salt