Black Bean Salsa with Mangos

Black Bean Salsa with Mangos

First off, Happy Labor Day, everybody! There’s something really nice about waking up on a Monday and knowing I don’t have to get up right away. I love that!

So, one of the appetizers I want to make for celebrating the day of (no) labor is salsa. So I went on a hunt for a salsa recipe that would blow my skirt up. Thank you Food Network, I found it!

I grew up all over the country but mostly in the midwest in my earlier years. Back in the 60′s and 70′s. That dates me! And recipes like black bean salsa with mango just did not cross our minds or lips for that matter. 

I grew up eating good food, (my Dad was a wonderful cook) but it was pretty basic  – meat and potatoes, peanut butter and jelly, and homemade ice cream.

No complaints there! But I had no idea how the world of food and taste was about to get me eating outside the box until I started to travel and taste foods from different places in the country and also different countries themselves! Thus, my taste buds have evolved over the years, thankfully!

I’m not knocking good down home cooking that I was raised with, simply celebrating the fact that there is more to food than meat and potatoes.

When I first tasted a mango, I thought I had died and gone to heaven. And this recipe is perfect for blending that delicious tropical sweetness with the earthy flavor of black beans. It’s one of those perfect combination of flavors that you don’t soon forget. I love this recipe. And it seems to me that when I make it for friends, they love it too. I never have any left over. Try it and see what you think! Don’t let the somewhat long list of ingredients deter you… it’s a lot easier to make than it looks.

What you’ll need:
(printable recipe)
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 mango, diced small
- 1/2 cup of finely diced red onion
- 2 roasted red tomatoes, see recipe below
- 1 tablespoon of grated fresh ginger root
- 1 cup of freshly chopped cilantro leaves
- 1 tablespoon of lime zest
- 1 tablespoon  of orange zest
- 4 tablespoons of lime juice
- 1 orange, juiced
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper

For Roasted Red Tomatoes:
- 2 large red tomatoes, quartered
- 1 tablespoon of olive oil
- Coarse sea salt and fresh black pepper

What to do:
1. Put the beans into a large bowl and add the diced mango, red onion, roasted tomatoes, grated ginger root, cilantro (use the a one-cup electric chopper to make it easy!), lime zest, orange zest and juices and drizzle with the oil.

2. Season with salt and pepper, to taste.

3. Lightly toss the mixture and then cover and refrigerate until you are ready to serve.

For Roasted Red Tomatoes:
1. Preheat broiler on low.

2. Quarter the tomatoes and place them on a baking sheet.

3. Drizzle with olive oil, sprinkle with sea salt and fresh black pepper, to taste.

4. Place in oven and broil for about 5 to 7 minutes until slightly golden brown and softened. Cool before adding them to the bean mixture.

Make your own baked tortilla chips or buy blue corn tortilla chips and serve up this simple recipe for black bean salsa with mangos! Enjoy!

Feeling ambitious? Visit my chip dip recipes page for more ideas to make your own chips.

*Photo courtesy of the Food Network. Thanks!