Black Bean Mango Salsa

-1 C cooked black beans (1 15 oz. can)
-1 ripe mango, peeled and diced
- C diced red bell peppers
-2 T parsley (better if fresh)
-1 T cilantro (better if fresh)
-1 minced fresh green chile (seeded for a milder hot)
-1 pressed garlic clove
-1/3 C orange juice
-1 T fresh lemon juice
- t 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. Top with nasturtiums and mint leaves, if desired. Serve with corn chips.
From: Heather Johnson (from the Moosewood Restaurant New Classics cookbook)