Happy Cinco de Mayo! Aside from being my birthday, I LOVE to celebrate Cinco de Mayo because Mexican food happens to be one of my favorite cuisines. I am very fortunate to live in Ann Arbor where there is an overwhelming variety of restaurants and cuisines. One of the most attractive aspects of this city is being able to find a restaurant to visit when you get a craving. Off the top of my head this city offers: Mexican, Korean, Italian, German, French, Ethiopian, Cuban, American, Chinese, African, Latin American, Southern American, Asian fusion, Caribbean, Vegetarian, Vegan, Barbecue, Thai, Indian, Mediterranean, Sushi (Whew, I’m out of breath!). But today is all about Mexican food for me!
I like serving a variety of dips and salsas, including this mango and black bean salsa. They are easy to make ahead and who doesn’t love to dip a chip in something delicious?! I want to share this recipe with you because not only is it beautiful and tastes great, but it is also so healthy! It combines vegetables, fruit, a little acidity from fresh lime juice, and a bit of a kick from fresh jalapenos. Put it all together and you get a very balanced fresh salsa with the fresh flavors of the warmer months. This salsa can be served simply with tortilla chips but I have also served it with grilled shrimp and lettuce wraps for a light dinner. This salsa is even better the next day so if you have leftovers make sure to wrap them up; the flavors will mingle overnight and just get more yummy!
- 1 mango
- 1 (15oz) can black beans, drained and rinsed
- 1 bell pepper (any color will work, I used yellow), diced
- 1 medium jalapeno, ribs and seeds removed and diced
- 1/2 c. diced red onion
- 5 scallions, minced
- 1 clove garlic, minced
- juice of 1 lime
- 1/4 tsp ground cumin
- salt and pepper to taste
Note: How to cut a mango. Hold with wide base down and narrow base up. Cut top and bottom off mango. Using a knife cut the skin off by starting at the top and letting the knife glide through the mango flesh separating the skin from the inside fruit.
Once the skin is removed slice down being careful to avoid the large pit in the center. Now you can dice up the fruit into small pieces and add to your salsa bowl.
In the bowl combine the black beans, minced jalapeno, diced bell pepper, garlic, red onion, scallion, cumin, salt, pepper, and lime juice. Stir together and taste for seasonings. If you like extra spicy salsa keep the seeds in the jalapeno and throw it all in; for a milder version you will definitely want to remove them!
This salsa would be great served with a light, summer beer (Bell’s Oberon is my choice). Enjoy!