Are you in the mood for a mouthwatering summer salsa recipe? Or maybe you’d rather use it in a different way. How about a sweet and savory salad? Or maybe a side dish for your taco dinner? Whatever you decide to do with this recipe, it will not disappoint. I promise!
This mango + black bean salsa truly is the perfect compliment to any dish and it’s so much fun to make. Each week I spend time at my sister’s house doing some recipe testing and hanging out with my adorable nephews. And every week this recipe continues to be a part of the menu. The best part about this recipe is having my 4 year old nephew help me prepare it. I highly recommend you enlist your kids or niece/nephew to help you. But I can’t guarantee all of the mango will make it into the recipe. We do enjoy taste testing along the way! We’ve made spicy, Mexican rice bowls with this salsa. Topped it on tacos. And prepared it as a simple side dish for whatever meal was being made. The ideas are endless!
If you are looking for something quick to make, or want to lighten the dish just a little bit, simply omit the beans and you’ve got yourself a tasty snack.
Mouthwatering, Mango + Black Bean Salsa
Serves 4 or more
1 cup black beans, soaked and boiled
1 ear fresh corn, boiled and removed from cob
3 not yet ripe mangos, diced
3 limes, juiced
1/2 red onion, diced
1 red pepper, diced
1/2 cup cilantro, chopped
½ jalapeno pepper, diced and seeds removed
1-2 Tbsp extra virgin olive oil
Combine all ingredients in a large mixing bowl. Allow to chill in the refrigerator for at least 30 minutes. Serve and enjoy!
* REDUCE YOUR TOXIC LOAD: choose organic ingredients if possible (especially the corn)
** FOR OPTIMAL TEXTURE: choose mangos that aren’t super ripe just yet
*** ELIMINATE THE TOOTS: choose dry beans, soak and boil them ahead of time
Helpful tip: Look for Jovial beans which have already been soaked and boiled, and are also stored in BPA free glass jars – total win all around!
This recipe was created by Jessica Yeager, CNE