Oooh! I love salsas. This is the 8th salsa recipe I've posted and I'm not through yet! Every time I make a new one I swear it's my favorite. I guess they're all so good I can't differentiate. Let me tell you why this one is so awesome... it's the ripe lush mango and the smooth black beans studded with crisp red onion and bright cilantro. Then the lime, the olive oil, the HONEY... this salsa is dressed to kill!
Speaking of dress-up, it would be the perfect accessory to a variety of grilled meat or fish dishes. But this salsa makes a statement and is bold enough to stand on it's own. We devoured a bowlful with blue corn tortillas chips. That was a lot of beans in one sitting. Good thing we're used to a high fiber diet.
INGREDIENTS
1 lime, juiced
2 tsp. extra virgin olive oil
1 tsp. honey
1 can black beans, drained and rinsed
2 mangoes, peeled, cored, and diced
1/2 jalapeno, minced (or more to taste)
1/4 cup cilantro, chopped
1/2 small red onion, diced
salt and freshly ground black pepper, to taste
DIRECTIONS
1. Combine the lime juice, olive oil, honey, beans, mango, cilantro, and onion in a large bowl. Toss and season with salt and pepper. Can be made ahead of time and refrigerated. Let sit at room temperature for a bit before serving.
(Adapted from Bobby Flay's Mesa Grill Cookbook)
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