Black Bean and Mango Salsa

Ingredients:

Salsa

• 425 g black beans, drained
• 1 mango, finely diced
• 1/2 cup finely diced red onion
• 2 roasted red tomatoes (see recipe below)
• 1 tbsp. grated fresh ginger root
• 1 cup chopped fresh cilantro leaves
• 1 tbsp. l. lime zest
• 1 tbsp orange zest
• 4 tablespoons lime juice
• Juice of 1 orange
• 2 tbsp. l. olive oil
• Salt and ground black pepper

Baked red tomatoes

• 2 large red tomatoes, quartered
• 1 tbsp. l. olive oil
• Coarse sea salt and black pepper

Preparation:

1. Put it down black beans In a large bowl, add diced mango, red onion, roasted tomatoes, grated ginger, cumin, lime zest, orange zest, and juices. Drizzle with oil. Season with salt and pepper to taste. Toss lightly, cover, and refrigerate until serving.
2. For baked red tomatoes: Preheat the oven to medium-high heat. Quarter the tomatoes and place them on a baking sheet. Drizzle with olive oil and season with sea salt and fresh black pepper to taste. Place in the oven and bake for about 5-7 minutes, until lightly golden brown and tender. Let cool.