Black Bean and Mango Salsa

Always a fan of anything ridiculously spicy, I fell head over heels in love with Paqui Tortilla Chip’s “Haunted Ghost Pepper” gourmet chips (I think it’s hilarious they changed their traditional “Homemade Happiness” tagline to “Homemade Horror” for this fiery creation!).  To cool my taste buds, I find that pairing the heat of these chips with homemade black bean and mango salsa makes for the perfect snack to satisfy my spice-craving!

Black Bean and Mango Salsa

1 15-oz. can of black beans, drained and rinsed
1 medium orange bell pepper, diced
1 mango, peeled, pitted and diced
2-3 scallions, thinly sliced (about 1/3 cup)
1 small, fresh habanero pepper, seeded and diced (or jalapeño can be substituted)
3 garlic cloves, minced
2 T. freshly squeezed lime juice
2 T. extra virgin olive oil
1 t. red wine vinegar
1/2 t. kosher salt 

Add all ingredients to small bowl and gently toss to incorporate.  Cover with plastic wrap and refrigerate at least two hours. Taste and re-season with salt and more lime juice, if desired, before serving.

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