Summer Black Bean Mango Salsa

We are going on what seems like day 20 of rainy cold weather and strong winds (more like day 5, but weather.com tells me there isn’t much relief in sight). I will be inside hibernating and pretending like it’s summer until the sun finally decides to emerge. Last night, after work, I finally cracked open some coconut rum that I got in Turks and Caicos. I couldn’t resist after finding Spindrift’s orange mango soda at the grocery store. All that was missing was sunshine and a beach! Side note: While I really only drink sodas once in a blue moon, if I’m going to, it’s definitely going to be a good quality one with real ingredients. However, I love getting their seltzers with a squeeze of fruit often!

While sipping my rum punch, I made my favorite mango salsa in preparation for Cinco de Mayo. I’ve been making it for years, but recently started adding a not-so-secret ingredient which now, in my opinion, is totally key – apple cider vinegar. The smallest amount gives the salsa a nice tangy flavor and really brings out all the flavors.

It’s tangy, sweet and savory, so fresh, and a favorite topping for fish. I love it on grilled tuna steaks, fish tacos, and I imagine it would be great on chicken too. Otherwise, you can dive right in with some chips. I’m on a sweet potato tortilla chip kick lately (try Food Should Taste Good!)

Summer Black Bean Mango Salsa

 

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Prep time

15 mins

Total time

15 mins

 

This salsa is simple, fresh, and slightly tangy. It really compliments fish well, but is just as good with chips or as a salad topping.

Author: thyme & toast

Ingredients

• 1 15.5-ounce can black beans (no salt added), drained and rinsed
• 1 small yellow mango (~3/4 cup), diced
• 1 bell pepper (you can choose which you prefer, but asthetics-wise, red adds a great pop of color!), finely chopped
• ¼ cup red onion, finely chopped
• ½ small jalapeño pepper, seeded and diced very finely
• 2 tablespoon cilantro, chopped
• 1 tablespoon lime juice
• ⅛-1/4 teaspoon apple cider vinegar, to taste*
• ⅛ teaspoon salt or more, to taste

Instructions

1. In a mixing bowl, combine the black beans, mango, bell pepper, red onion, jalapeño, and cilantro.
2. Drizzle with the lime juice and apple cider vinegar and add salt. Mix well and season to taste with salt.
3. Letting the salsa sit for 10-15 minutes before eating allows the flavors to really come out.

Notes

*The apple cider vinegar gives the salsa a slight tangy taste. Start with ¼ teaspoon and see how you like it - you can always add a little more to suit your preference.

This tastes best fresh (within the first 24 hours of making), but I've found it can be stored in the fridge for up to 2-3 days.

3.5.3208