Black Bean Mango Salsa

Black Bean Mango Salsa-- Chef Anthony Brubaker

1 1/2 C. Cooked Black Beans (15 oz. can)
1 ripe Mango, peeled and diced
1/2 C. Diced Red Bell Pepper
2 Tbsp. Chopped Fresh Parsley
1 Tbsp. Chopped Fresh Cilantro
1 minced Fresh green Chile (seeded for a milder hot)
1 garlic clove, pressed
1/3 C. orange juice
1 Tbsp. Fresh Lemon juice
1/4 tsp. salt

Rinse the canned beans and drain well.  Transfer to a large bowl and add the mango, bell peppers, parsley, cilantro, chile, garlic, orange juice, lemon juice, and salt.  Mix thoroughly.