Black Bean Mango Salsa
Best made ahead; black bean mango salsa is versatile. Use it for an appetizer with chips or on top of fish or chicken for a light and refreshing meal. For vegetarians, combine it with your favorite grain, such as quinoa, for a complete protein meal.
Makes 3 cups
Prep Time: 15 minutes. Chill 1 hour
Ingredients
1 15 oz can of black beans rinsed and drained
2 Fresh Mangos ripe, peeled and chopped
4 Plum tomatoes ripe, seeded and chopped
1 Small Red Onion, chopped finely
3 Cloves of fresh garlic or garlic powder
1-2 Limes, squeeze fresh juice
1 tsp. Hot Sauce (Crystal or Tabasco) Any preferred
1/2 tsp. Kosher Salt
1/4 tsp. Ground Black Pepper
1/2 tsp. Ground Cumin
2-3 Tab. Chopped Cilantro
Drizzle Olive Oil or Avocado Oil to incorporate the ingredients
Directions
In a large bowl, add the following:
• Black Beans rinsed and drained
• Fresh Mango diced
• Plum Tomatoes chopped
• Red Onion finely chopped
• 1 Lime juiced
Using a large spoon, gently fold all the ingredients, mixing well. Now it is time to add the seasonings. I know many people either love or hate Cilantro; usually, this herb has no middle ground. I love it. The Cilantro can be left out of the salsa, or Italian Parsely can be substituted. It is your taste preference., as well as your hot sauce of choice. I find that a vinegar base hot sauce works best with this recipe.
• Crush and chop three large garlic cloves or equal amounts of Garlic Powder. Hot Sauce
• Kosher Salt
• Black Pepper
• Ground Cumin
• Olive Oil drizzle
Using a large spoon, gently incorporate the mixture until it is well blended. If you add Cilantro, this is the time to do it.
Make sure to give it a taste. Add more hot sauce or additional lime juice at this point. Remember, the flavors will intensify over the next hour and several days. Put your twist on the flavors for your enjoyment.
Black bean mango salsa is an excellent make-ahead on the weekend. Use it for an appetizer with chips or in your favorite wrap. Additionally, it can be used as a side dish or on fish and chicken.
Storage:
Keep in an airtight container in the refrigerator for 5-6 days.
Please let me know how you used your Black Bean Mango Salsa. Keep in touch! [email protected]
