Black Bean and Mango Salsa

• 4 ounces whole red onion or 3 ounces chopped ready-cut onion (1 cup)
• 1 teaspoon olive oil
• 1 jalapeno
• 2 ripe mangoes
• 1 15-ounce can no-salt-added black beans
• 1 teaspoon dried coriander
• 1 teaspoon ground cumin
• 1 tablespoon white wine vinegar
• 2 nonfat whole-wheat flour tortillas
• 1 small bunch cilantro to yield 1/4 cup chopped

1. Turn toaster oven to 350 degrees.
2. Chop whole onion.
3. Heat nonstick pan until very hot.
4. Reduce heat to medium-high and add oil.
5. Saute onion until it begins to soften.
6. Mince about half of the jalapeno; reserve the rest for the salmon recipe.
7. Cut mangoes into bite-size pieces.
8. Rinse beans, and drain.
9. Stir beans, jalapeno and mangoes into onion, and reduce heat to low.
10. Stir in coriander, cumin and vinegar.
11. Wrap tortillas in aluminum foil, and place in toaster oven.
12. Heat about 3 minutes.
13. Wash, dry and chop cilantro.
14. When bean mixture is heated through, remove from heat and stir in cilantro.
15. Serve with salmon and tortillas, or roll up some of the bean mixture in a tortilla.

red onion, olive oil, jalapeno, mangoes, salt, dried coriander, ground cumin, white wine vinegar, nonfat, cilantro

Taken from cooking.nytimes.com/recipes/8704 (may not work)