Another recipe inspired by the Cinco de Mango fiesta, this one was inspired by Ingrid Hoffman's recipe for the National Mango Board and also by the fact that I had black beans left over from making Chipotle Orange Black Beans the other night.
Black Bean, Mango and Avocado Salsa
1 cup of cooked black beans
half a mango
1 avocado
3-4 large tomatoes
juice of one lime
garlic clove
olive oil
fresh coriander
Peel and chop the mango and avocado into cubes before dicing the tomatoes. Mix in a big bowl with the black beans and with some chopped fresh coriander. We hate raw onions but you could also add some in or alternatively some spring onions which can be slightly less offensive. Mix the lime juice, a tablespoon of olive oil and a crushed garlic clove into a glass to form the dressing. Pour over the salad and mix well. This is a tasty, nutritious and quick snack but would also work well as a side dish for chicken and/or with tortillas.
Black Bean, Mango and Avocado Salsa
1 cup of cooked black beans
half a mango
1 avocado
3-4 large tomatoes
juice of one lime
garlic clove
olive oil
fresh coriander
Peel and chop the mango and avocado into cubes before dicing the tomatoes. Mix in a big bowl with the black beans and with some chopped fresh coriander. We hate raw onions but you could also add some in or alternatively some spring onions which can be slightly less offensive. Mix the lime juice, a tablespoon of olive oil and a crushed garlic clove into a glass to form the dressing. Pour over the salad and mix well. This is a tasty, nutritious and quick snack but would also work well as a side dish for chicken and/or with tortillas.
1 comment:
I couldn't get mango off my mind and made a second recipe for Cinco de Mango as well :) I would be happy to eat this salsa just as it is for lunch!
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