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Introduction
The fusion of mangoes and black beans in this salsa represents a beautiful marriage of Caribbean and Latin American cuisines. This dish has its roots in the tropical regions where mangoes grow abundantly and black beans are a staple. Originally created as a way to combine local ingredients for a quick, nutritious meal, this salsa has evolved into a popular party food and healthy snack option. Its vibrant colors and fresh flavors make it an ideal dish for summer barbecues or beach picnics, embodying the spirit of laid-back tropical living. The combination of sweet fruit and protein-rich beans also makes it a favorite among health-conscious food lovers looking for a guilt-free indulgence.
Ingredients
• 2 ripe mangoes, peeled and diced into 1/4-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, finely diced
• 1 red bell pepper, seeded and diced
• 1 jalapeño pepper, seeded and finely minced
• 1/2 cup fresh cilantro leaves, chopped
• 2 tablespoons fresh lime juice (about 1 large lime)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
Step 1:
In a colander, drain and rinse the black beans thoroughly. Set aside to drain completely.
Step 2:
Peel and dice the mangoes into 1/4-inch cubes. Transfer to a large mixing bowl.
Step 3:
Finely dice the red onion and red bell pepper. Add to the bowl with the mango.
Step 4:
Carefully seed and mince the jalapeño pepper. Add to the bowl.
Step 5:
Chop the cilantro leaves and add to the bowl.
Step 6:
Add the drained black beans to the bowl with the other ingredients.
Step 7:
In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and black pepper.
Step 8:
Pour the dressing over the salsa ingredients and gently toss to combine, ensuring all ingredients are evenly coated.
Step 9:
Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Q: Can I make this salsa ahead of time?
A: Yes, you can prepare it up to 4 hours in advance. Keep refrigerated and stir before serving.
Q: How can I tell if a mango is ripe?
A: A ripe mango will give slightly when gently squeezed and often have a sweet aroma near the stem end.
Q: Is this recipe spicy?
A: The recipe has a mild to medium heat level. Adjust the amount of jalapeño to suit your taste preferences.
• Choose mangoes that are slightly soft to the touch for optimal ripeness and sweetness.
• For a milder flavor, remove the seeds and membranes from the jalapeño before mincing.
• If fresh mangoes are unavailable, you can substitute with 2 cups of frozen mango chunks, thawed and drained.
• To make this recipe vegan, ensure your canned black beans don't contain any animal products.
• For a smoky flavor, add 1/4 teaspoon of smoked paprika to the seasoning mix.
• This salsa contains common allergens: mango. It is gluten-free and dairy-free.
Serve chilled as a dip with tortilla chips, as a topping for grilled fish or chicken, or as a filling for tacos or burritos.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.
Prepare the salsa at least 30 minutes before serving to allow flavors to develop. Can be made up to 4 hours in advance for best results.
- Use ripe but firm mangoes to prevent mushiness in the salsa.
- Adjust the heat level by adding more or less jalapeño, or by including some of the seeds.
- For best flavor, prepare the salsa with fresh lime juice rather than bottled.
For a tropical twist, add 1/2 cup diced pineapple or papaya. To make it creamier, add 1 diced avocado just before serving.
Serve with a chilled Mexican lager or a citrusy white wine like Sauvignon Blanc. For a non-alcoholic option, pair with a sparkling lime water.
Best in summer when mangoes are in season, but can be enjoyed year-round using frozen mango.
This recipe contains mango, which is a common allergen. It is free from gluten, dairy, nuts, and soy.
