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Introduction
The origins of salsa can be traced back to the ancient Aztecs and Incas, who combined tomatoes, chili peppers, and other ingredients to create flavorful condiments. This Black Bean and Mango Salsa puts a modern, tropical spin on the classic recipe, adding a touch of the Caribbean to your table. The fusion of robust black beans and sweet, juicy mango may seem unconventional, but it's a pairing that has been embraced by many Latin American cultures, where the two ingredients often come together in vibrant salsas and sauces. This dish is a delightful way to celebrate the rich diversity of flavors found throughout the Americas.
Ingredients
• 1 (15 oz) can black beans, rinsed and drained
• 1 large ripe mango, peeled, pitted, and diced (about 1 1/2 cups)
• 1 red bell pepper, seeded and diced (about 1 cup)
• 1 jalapeño pepper, seeded if desired, and minced (about 2 tablespoons)
• 1/4 cup finely chopped red onion
• 1/4 cup freshly chopped cilantro
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
Step 1:
Drain and rinse the black beans in a colander and set aside.
Step 2:
Peel, pit, and dice the mango into 1/2-inch cubes. Transfer to a large mixing bowl.
Step 3:
Remove the stem, seeds, and membranes from the bell pepper. Dice the pepper into 1/4-inch pieces and add to the mixing bowl.
Step 4:
Slice the jalapeño pepper in half lengthwise and remove the seeds if desired for a milder salsa. Mince the jalapeño and add to the mixing bowl.
Step 5:
Finely chop the red onion and cilantro. Add both to the mixing bowl.
Step 6:
Add the drained black beans, lime juice, olive oil, cumin, salt, and black pepper to the mixing bowl.
Step 7:
Gently toss all the ingredients together until well combined. Taste and adjust seasoning if needed.
Q: Can I use frozen mango instead of fresh?
A: While fresh mango is preferred, you can use thawed frozen mango chunks in a pinch. Just be sure to drain off any excess liquid before adding to the salsa.
Q: How long does this salsa last in the refrigerator?
A: The salsa will keep for up to 4 days when stored in an airtight container in the refrigerator.
Q: Is this salsa spicy?
A: The level of spiciness can be adjusted by removing the seeds from the jalapeño pepper or using less of it. As written, the salsa has a moderate kick of heat.
• For a milder salsa, remove seeds from the jalapeño pepper.
• Use ripe, fragrant mangos for maximum sweetness and flavor.
• Substitute lime juice with lemon juice if preferred.
• Can be made vegan by omitting the olive oil.
• Contains no major allergens, but check individual ingredient labels for potential cross-contamination.
Serve the salsa immediately with tortilla chips or as a topping for tacos, burritos, or grilled meats.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Prepare all the ingredients before starting to assemble the salsa for an efficient process.
- Use ripe, fragrant mangos for maximum sweetness and flavor.
- Allow the salsa to rest for 10-15 minutes before serving to allow the flavors to meld.
- Adjust the amount of jalapeño to your desired level of heat.
For a smoky twist, add a diced chipotle pepper in adobo sauce. For a creamy version, fold in diced avocado.
Serve with tortilla chips, tacos, burritos, or grilled chicken or fish. Pairs well with margaritas or Mexican beer.
Best in late spring and summer when mangos are in peak season.
This recipe contains no major allergens, but be sure to check individual ingredient labels for potential cross-contamination.
