Bean salsa

4 portions

Rating (2 ratings)


1 mango, diced
1 red onion, diced
2 tomatoes, diced
1 tin red kidney beans
1 tbsp (15 ml) red chilli, finely chopped
1 tbsp Dansukker Dark Muscovado Sugar
2 tbsp (30 ml) dark balsamic vinegar
2 tbsp (30 ml) oil
1 tbsp (15 ml) freshly squeezed lemon juice
2 pinches (2 g) salt
2 pinches (1 g) coarsely ground black pepper
1/2 dl (50 ml) fresh basil, chopped


Rinse the beans in cold water and drain. Mix the beans with the other ingredients and refrigerate for a couple of hours. Serve the salsa with grilled meat or sausage.

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