Here’s the first recipe to result from our produce box. Included were a mango and cherry tomatoes, making salsa seem the obvious choice. After a quick trip to the store for a few extra ingredients (it’s actually nice outside now!) we were in business.
Mango Avocado Black Bean Salsa
- 1 mango, chopped
- 2 avocados, chopped
- 1 1/2 cups cherry tomatoes, quartered
- half a small red onion, diced
- 4 cloves of garlic, minced
- 1 jalapeno pepper, seeded and minced
- juice of 6 small limes
- 1 15-ounce can of black beans
- sea salt
- freshly cracked pepper
- Mix all ingredients in a large bowl and gently toss to combine. Salt and pepper to taste. Refrigerate for 1 hour before serving.
Makes a lot, bring it to a party ;)
I know 6 limes sounds like a lot, but the limes at our store are small and aren’t the juiciest. If you have big juicy limes at your lime purveyor you can cut back. For extra zing you could zest one of the limes into the salsa. We also used a fork to try and scrap out the pulp.
I actually eighthed my tomatoes but I figured most people would think that’s a bit too much work so quarters are called for in the recipe. It’s up to you how chunky you want your salsa.
The salsa was pretty mild. If you’re the type of person who likes your mouth on fire feel free to leave the seeds in the jalapeno or switch to a pepper with more bite.
As mentioned in the recipe, be gentle when you stir so that the avocados don’t end up as mush.
And finally, while this recipe is named Mango Avocado Black Bean Salsa–and it is great with chips–it could just as easily be called Mango Avocado Black Bean Salad and served as a side dish. It’s healthier for you that way too. ;)