Black Bean Salsa with Mangos

What you’ll need:
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 mango, diced small
- 1/2 cup of finely diced red onion
- 2 roasted red tomatoes, see recipe below
- 1 tablespoon of grated fresh ginger root
- 1 cup of freshly chopped cilantro leaves
- 1 tablespoon of lime zest
- 1 tablespoon of orange zest
- 4 tablespoons of lime juice
- 1 orange, juiced
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper

For Roasted Red Tomatoes:
- 2 large red tomatoes, quartered
- 1 tablespoon of olive oil
- Coarse sea salt and fresh black pepper

What to do:
1. Put the beans into a large bowl and add the diced mango, red onion, roasted tomatoes, grated ginger root, cilantro, lime zest, orange zest and juices and drizzle with the oil.
2. Season with salt and pepper, to taste.
3. Lightly toss the mixture and then cover and refrigerate until you are ready to serve.

For Roasted Red Tomatoes:
1. Preheat broiler on low.
2. Quarter the tomatoes and place them on a baking sheet.
3. Drizzle with olive oil, sprinkle with sea salt and fresh black pepper, to taste.
4. Place in oven and broil for about 5 to 7 minutes until slightly golden brown and softened. Cool before adding them to the bean mixture.

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