Sunday, July 11, 2010
Mango-Lime Black Bean Salsa
This is a fantastic, simple recipe that is my go-to for work potlucks or picnics, or really any occasion that calls for snacking. Plus, the array of bright colors in the salsa brighten up any event!
When I lived in a small town, it was a little more difficult to make spur-of the moment since mangos were not typically available at the small town grocery store. I'm still searching for canned mangoes (so much easier than cutting up fresh, although, if you have the right tool, I hear that's not too hard either) here in the city, but you take what you can get, I guess.
15 oz can black beans, drained and rinsed
15 oz can mangos, drained and sliced into small chunks (or tackle slicing a fresh mango!)
11 oz canned corn with peppers (look for "Mexicorn" at the store)
1/4 cup finely chopped onion
1/4 cup chopped cilantro
2 Tablespoons lime juice (or juice a fresh lime- yum!)
1 teaspoon garlic salt
1/4 teaspoon ground cumin
Combine all ingredients in a large bowl, make sure you stir well to get all the spices and juices mixed evenly. The salsa tastes great right after you make it, but if you can resist, wait until the next day and you will find that it is heavenly after everything has time to "cure"!