Need a little something to serve alongside all those margaritas at your Cinco de Mayo celebration? (I mean, you need something to help absorb the tequila, right?) How about something that welcomes the warmth of spring and summer and all things fresh and vibrant?
This fruit salsa is just the thing. It’s perfectly delicious served with tortilla chips, but even better atop grilled chicken or pork. We enjoyed it on top of some broiled tilapia. Truth be told, tilapia isn’t my favorite (I’d forgotten this, but now I am once again reminded), but the salsa is quickly becoming so. I could eat it all by itself, with a spoon. It has all the delicious flavors – sweet mango, spicy jalapeno, fresh cilantro, sour lime, the “meaty” black beans, and enough salt just to make everything really sing. What more could you need?
Oh, that’s right. A margarita. Well, grab a margarita (Hmm, speaking of, maybe I should post some margarita recipes? Let’s see a show of hands – who wants margaritas??) and get to making some of this stuff, and you’re set to celebrate.
Mango and Black Bean Salsa (gluten-free, vegan)
1 large ripe mango, diced
1 c canned black beans, drained and rinsed
2-3 green onions, sliced thinly
1 red bell pepper, diced
1 jalapeno, seeded and diced
1/4 c chopped fresh cilantro
Juice of 1/2 lime
Salt to taste
Mix all ingredients in a medium-sized bowl and season to taste with salt. Chill until ready to serve. Keeps for a day or two (if you can stay out of it that long!).
Makes about 3 cups.