Inspiration for this delicious black bean mango salsa hit me in the kitchen, when I was hungry, and had odd ingredients left hanging around. Oddly enough, that’s when some of my favorite recipes are created. I wanted something quick that didn’t require cooking, so I raided my fridge and found an onion, an avocado and a delicious, perfectly ripe mango. I was on to something – something dip-like. When considering what to use as the base of what I was going to make, I knew I needed some protein. I grabbed a can of black beans and thought, why not?
Mangoes are my favorite fruit in the world when they are in season! I literally suck on the pit to get every bit of “meat” off – I cut the skin off around the pit and gnaw on it. What can I say, I love them! The secret to mangoes when shopping for a ripe one is not the color, but the feel and smell If she gives a little when you squeeze – enough for you to feel out the pit – and smells sweet, she’s ready. The sweetness of fresh mango is a perfect compliment to acidic onion, and paired with avocado and beans, you have a texture wonderland in your mouth.
I am not going to lie, I thought the avocado might be a little odd when I grabbed it, but just “went with it.” Best move ever! In the end, it creamed nicely over the beans and mango and helped hold all the ingredients together on a salty chip. Imagine it guys – sweet, salty, crunchy and creamy – a dream in your mouth! And irresistable, too. A girlfriend of mine stopped by after I had made the dip. When I asked if she was hungry, she politely said “no,” but when I told her what I had and she saw it, “ok maybe a little!” Followed by, “where’s the recipe?” I hope you enjoy it as much as we did!
- 1 can Black beans, drained and rinsed
- 1 mango, diced
- 1/2 avocado, diced
- 2 tbsp lemon juice
- 2 tbsp red onion, diced fine
- 2 tbsp cilantro, chopped fine
- 1 tsp smoked paprika or chili powder
- 1/2 tsp ground cumin
- Pinch salt
- Rinse and drain your black beans until the water runs through them clear. Shake the colander to remove any extra water. Add the beans to a mixing bowl.
- Dice the mango by slicing alongside the pit on both sides of the mango. With the side laying face up, drag your knife horizontally several times to slice through the meat, but not the skin. Repeat going vertically. With a spoon, scoop out the mango from the skin and add it to the bowl with the black beans. Add the remaining ingredients.
- Stir to well combine, it is OK if the avocado is over mixed as it aids in a nice "sauce" for the salsa!
- Serve with chips, or as is!