By Jeannette Ordas of Everybody likes Sandwiches
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About a million years ago (or so it seems), I used to make a black bean and mango salad that I ate like salsa. It was great for parties and late night snack attacks. And then, somehow, I forgot about it.
Until now. Except this time I'm using local, in-season, and juicy as heck nectarines for the mango. It's a good way to put a dent in all of the gorgeous summer produce we've got on hand. Though, if you have peaches handy, by all means, sub those babies instead.
