I’m not exactly sure where this recipe originated otherwise I’d give credit to the genius that concocted it! We had this salsa last weekend and it is totally awesome. This recipe is the most recent addition to my list of healthy snacks to keep on hand along with hummus and good old regular salsa.
- 16oz canned black beans, drained & washed (1 can)
- 2 Mangoes, peeled & coarsely chopped
- 1/2 Cup finely chopped Red Onion
- 1 Jalapeno, stemmed, seeded and finely diced
- 1/2 Cup coarsely chopped Cilantro
- 1/2 Cup fresh Lime Juice
- 1/4 Cup Olive Oil
- Salt & freshly ground White Pepper
Combine the first 7 ingredients in a bowl. Season to taste with salt & white pepper.
This salsa gets better the longer it sits as the flavors blend together. The hardest part of this recipe is cutting up the mango. If you’ve never cut one up before, the seed is shaped more or less like a disc and runs up and down, so the best strategy is to peel it first and then slice it lengthwise down the side trying to get as much of the flesh as possible. It’s kind of like filleting a fish, so get the two sides off then try as best you can to slice the rest of the flesh around the seed.
The other thing that really makes this salsa visually appealing (that’s every bit as important as the taste of the dish itself!) is to wash the black beans after draining them. Otherwise you’ll end up with a kind of gray residue that takes a little of the vibrancy out of the dish.
The recipe calls for white pepper, but you can use whatever you have on hand. But the white pepper does have a different taste and compliments this dish perfectly, so if you’ve got it, I recommend using it over black or telicherry.
Enjoy and let me know what you think if you try it!