mango black bean salsa

Mango Black Bean Salsa (by the spoonful)

Stop dancing around the subject - mangos are easy to peel once you learn how, then the recipe options are endless, deliciously so!

We all love them, we just don't want to peel them. If you haven't tackled one yet, or you did not succeed on your first try, fear not! Chef Laura presents a little mango 101 that will have you dancing all over kitchen which you can find on our YouTube channel, @laurasgourmetusa. Once you have mastered it, she invites you to make her Mango and Black Bean Salsa.  Let's do this!

Mango Black Bean Salsa (by the spoonful) Recipe

By Chef Laura Briscoe
Prep time: 20 minutes
Cook time: 5 minutes
Servings: 1/3 cup

Ingredients

  • 1/2 of one large Red Bell Pepper, seeded, small dice
  • 1/4 of one medium red onion, small dice
  • 1 medium Anaheim chili, small dice
  • 1 green onion, chopped
  • 1/2 of one 14 oz can of black beans, drained
  • 1/2 of one large mango, pitted, small dice
  • 1/2 of one lime, juiced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon Kosher salt
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 Tablespoon Avocado or Sunflower oil
  • 1 teaspoon Over the Top Southwestern per serving

Instructions

  • Heat a small sauté pan over medium high heat. Add the oil. When oil begins to shimmer, add the red onion. Cook until translucent, about 5 minutes. Place into a medium bowl and allow to cool.
  • To same bowl, add the bell pepper, chile, black beans, green onion and mango. Combine. Add the seasonings, lime and vinegar. Mix again, taste and adjust seasonings as needed.
  • May be held up to five days, refrigerated, in a tightly sealed container.

Notes

Recipe can be doubled by multiplying each ingredient by two.

Adding 1 teaspoon Over the Top Southwestern to each 1/3 cup serving makes an excellent salad/side dish - no chips required!

Referenced products

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