Recipes

This Month’s Recipe: Mango and Black Bean Salsa

INGREDIENTS

  •  1 cup black beans, (I use ¾ can of black beans)
  • 2 mangos, peeled, seeded and diced small
  • ½ red bell pepper, cored, seeded and diced small
  • ½ medium green bell pepper, cored, seeded and diced small
  • ½ medium red onion, diced small
  • ¾ cup pineapple juice
  • ½ cup lime juice from 4 medium limes
  • ½ cup chopped fresh cilantro leaves
  • 2 tablespoons ground cumin
  • 1 small jalapeño chile, seeded and minced (or 2 Tbsp of minced jalapenos)
  • Salt and ground black pepper

INSTRUCTIONS:

Mix all ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.

Eddies Notes:

This salsa recipe has quickly become our favorite for topping our pan seared salmon, or just as a salsa appetizer with chips. Some of our guests request this salsa when they are coming over for dinner. It is pretty quick and easy to make, so try it for a refreshing spring/summer appetizer.

 

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rel=”nofollow”>Snickerdoodle
> rel=”nofollow”>Spaghetti-with-Garlic-and-Artichokes-1
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