Wednesday, May 7, 2014

Mango Black Bean Salsa

It is always funny to me what a particular item will cost depending on the season. Last week, mangoes were 68 cents each while limes previously 5 for $1 the previous week are now 50 cents each! I soon found out that due to a terrible Mexican lime crop this season, restaurants and paying up to $100 for 40lbs. of limes while previously they were paying $15-25. So right now a mix of lemon and limes is more than a good rounded flavor but simply good economics.

So when I needed something to bring to a ladies night for snacks and cocktails, I wanted to make something everyone would like both taste and allergies wise while limiting how much time I had to cook. Empanadas were out of the question then so mango salsa seemed perfect. Especially with mojitos....

To say the least: I was right. The salsa was a hit and has always been a favorite recipe of mine when mangoes are in season. For Ladies' Night I served the big bowl of salsa with chips but it is unreal on tilapia, grilled tuna steak, shrimp, grilled chicken, or even on simple rice.

What is great about this salsa is that it almost acts as a fruit salad because it's so chunky and delicious. You'll want a strong chip for this dip.

If you want an easy, passable hor-d'oeuvres, try a spoonful of this salsa in a crispy wonton cup with or without a bite of grilled chicken.

No matter how you serve it, you and your guests will be going back for more than one bite.

Mango Black Bean Salsa
makes about 4 cups of salsa

2 ripe Mangoes, chopped into small chunks
2 cups Black beans, cooked (or 1 1/2 cans, rinsed)
1/2 Red bell pepper, finely diced
1/2 cup Cilantro, finely chopped
2/3 cup Red onion, finely diced
1-2 Limes/lemons, juiced (2 tbsp.)
1/2 tsp. cumin
1/4 tsp. garlic powder
Salt and pepper to taste
Pinch red pepper flakes


Mix all the ingredients together in a medium sized bowl. Add salt, black pepper, and red pepper flakes to taste. 

Allow salsa to chill in the fridge for several hours or over night for best flavor. Before you are ready to serve, taste the salsa and add more lime juice or salt to personal taste.

Serve with tortilla chips, on fish, grilled chicken, over rice, even in mini wonton cups.


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