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Serves: 6
1 cup red onion,
chopped
2 teaspoons olive oil
1 jalapeño, minced
1 cup fresh
mangoes, diced
2-15 ounce canned black beans
1 teaspoon coriander,
dried
1 teaspoon cumin, dried
2 tablespoons white wine vinegar
1/2
cup fresh cilantro, chopped
PREPARATION
Heat a non stick pan until very hot. Add oil. Saute onion until
it begins to soften. Add jalapeño. Mix well. Rinse beans, and strain.
Stir beans and mangoes into the onion mixture. Heat and simmer for 5 minutes.
Add coriander, cumin, and vinegar. Heat through. Stir in cilantro.
