Black Bean Mango Salsa

Yield: 4 cups Ingredients: 2 cups DDP black beans, pre-soak, cook and rinsed 1 medium red onion, diced 1 medium yellow bell pepper, diced 1


  • 2 cups DDP black beans, pre-soak, cook and rinsed
  • 1 medium red onion, diced
  • 1 medium yellow bell pepper, diced
  • 1 medium orange bell pepper, diced
  • 2 Jalapeño, seeded and finely diced
  • 2 large firm ripe mango, peeled and diced
  • 3 Roma tomatoes, seeded and diced
  • 1 handful of cilantro, chopped
  • Juice of 1 lime
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey or agave nectar
  • Salt & pepper to taste


Black Beans:
  • Pre-soak black beans overnight will significantly reduce cooking time
  • You may also try the quick-soak method by covering the beans with water
  • Bring to a boil and boil for 5 minutes
  • Remove from heat and let sit for 2 hours
  • Drain and cover with fresh water
  • Add all ingredients in a large bowl and gently combine with a wooden spoon.
  • Cover and let set for an hour in the fridge to let the flavors blend before serving.

Cooking Instructions

  • Bring to a boil and reduce heat to low
  • Cover with a lid simmer until tender, about 11/2 to 2 hours
  • Be sure to routinely check the water level during cooking, add more water if necessary
  • Never add salt or acidic ingredients such as tomato, vinegar, lemon and wine until the beans are nearly done cooking
  • Adding earlier can cause the beans to toughen.


Yield 750 ml, about 2 – 3 servings. Ingredients: 1 banana 1 cup blueberries, fresh or frozen, can substitute with any kind of berries 1
Yield: Serves 6 Ingredients: Your favourite fresh fruit, peeled, pitted, cubed and puree 3 cups low fat Greek style yogurt 1 cup Dan-D Pak Fruity
Yield: Makes 6 servings (serving size: 1 parfait) Ingredients 4  cups  plain fat-free Greek-style yogurt (or strained yogurt) 1  tsp  vanilla extract 2  tbsp DDP honey
Yield: 8 scones Ingredients: 2 cups all-purpose flour 1/3 cup DDP cornmeal 1/3 cup granulated white sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2
Yield: about 25 cookies Ingredients: 1/3 cup (35g) DDPK dried cranberries, chopped 1/3 cup (35g) DDPK sliced almonds, chopped 1/2 cup (100g) all purpose flour
Ingredients: 20 fresh strawberries 200g of Dan-D-Pak™ dark chocolate chips 50g of Dan-D-Pak™ fine or shredded coconut 50g of Dan-D-Pak™ chopped slivered almonds Directions: Melt
Yield: 24 cookies For Butterscotch sauce: Ingredients: 2 cups granulated sugar 2/3 cup cream 2/3 cup water 1/8 tsp cream of tartar 6 tbsp butter,
Yield: 8 bars Ingredients: 2 Cups DDPK Rolled Oats ½ cup DDPK Pecan or Walnut, chopped ½ cup DDPK Thompson Raisins 1/3 cup DDPK Goji Berries ¼ cup DDPK
Yield: 4 servings Ingredients: For Roll Up: • 1 Egg, beaten • 2/3 cup DDPK Buttermilk Pancake Mix • 1 cup Milk • 1 Tbsp
Yield: one pie, about 8 servings Ingredients PIE CRUST: 3 cups DDPK rolled oats 3/4 cup pastry flour ¼ cup brown sugar, packed 9 Tablespoons