Community Magazine July 2012

From the President’s Pantry Mango and Black Bean Salsa Ingredients: • ¾ cup finely diced mango (about 1 medium mango) • ¼ cup finely diced red onion • ½ cup cooked, drained black beans • 1 tablespoon finely diced red bell pepper • 1 tablespoon freshly squeezed lime juice • 1 teaspoon grated lime zest • 2 teaspoons honey • ½ tablespoon chopped fresh cilantro leaves • ½ tablespoon chopped fresh basil leaves • ½ tablespoon finely seeded and diced jalapeno pepper • 1 teaspoon hot sauce • 1 teaspoon ground cumin • ½ teaspoon ground coriander • Salt and freshly ground black pepper Directions: 1. In a medium bowl, combine, mango, onion, black beans, red pepper, lime juice, lime zest, honey, cilantro, basil, jalapeno, hot sauce, cumin, and coriander. 2. Cover and let stand for 1 hour. 3. Then taste and season with salt and pepper. This salsa can be refrigerated in an airtight container for up to 24 hours, but is best served fresh. Let it come to room temperature before serving. Walter Scheib, author of, The American Chef, was White House chef from 1994-2005. He currently offers kosher event coordinating services through www.TheAmericanChefKosher.com Favorite recipes from The American Chef, Walter Scheib, former Chef of the White House. Prepared and Photographed by Victoria Grazi 84 COMMUNITY MAGAZINE