In Our Kitchen: Lenn's Black Bean-Mango Salsa (recipe)

The first time I made this salsa for Nena, pretty early in our relationship, I knew it was good because she ate it right out of the bowl later that evening with a spoon. It's very simple, but it's also immensely popular with our friends...to the point where it is requested occasionally when we offer to bring something.

I made it Friday night for Nena to take to a girl's night at Liz's...and it was, again, a hit.

I like to serve it in Tostito Scoops with just a little grated jack cheese...and you can even put it under them under the broiler for a few seconds just so the cheese melts. Top with a cilantro leaf and you're on your way to a great meal.

Lenn's Black Bean-Mango Salsa
3 Ripe but firm mangos, diced
2 10oz. cans of black beans, rinsed and well drained (or 1 1/2 15oz. cans)
The juice of 2 limes
1/2 T ground cumin
1/2 of a red onion, finely diced
1T chopped cilantro (or to taste)
1T honey
1t red pepper flakes
Salt and pepper to taste

As with any salsa..just combine the ingredients (except he cilantro) and let it sit on the counter for 30 minutes or so. I usually add the cilantro just before serving.

Note: If your mangos are really sweet, you may not need to add the honey. The only way to know is to taste it...isn't that a shame!?!?

While I love it with tortilla chips, it would be equally delicious with spicy grilled jerk chicken, grilled pork or even fish (I'd cut way back on the cumin if you put it over fish though).

Comments

[Rob]

Interestingly enough, after my recent rant that there are no good mangos in Cincy, I happen to have three just about ripe ones. I am going to give this a whirl. Thanks!

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