Black Bean and Mango Salsa

T. G. I. F.

Thank God it’s Frijoles!!!!! You thought that F meant Friday, didn’t you? Well, it kind of does, but once you taste this black bean salsa, you’ll insert the other F word….frijoles.

You need to make this today. It’s soooo easy, and sooooo damn good. Bonus alert – it’s good for you too!!! That’s right, it tastes good and it’s healthy. Whoot-whoot, put your hands up!

Friday means happy hour around these parts, at least it usually does. I think that everyone in my hood is gearing up for next Friday’s festivities, so they’re hanging low.

Nevertheless; it’s Friday, and I’m hungry, and I’m thirsty, so why wouldn’t I whip up a healthy treat? However, I did put the kibosh on the alcohol. I know, no fun. But hey, I have a LOT of stuff to get done tonight, so unless I feel like hitting the sack before 9:00 pm, I best stay away from liquid sleepy time.

Now let’s get back to this salsa.

Like I said, it’s soooo damn good! It’s spicy, it’s hot, it’s sweet, yes, it’s all that.

It also tastes like summer, or Mexico during spring break. Fresh, summer tomatoes, cilantro, mango, sweet corn, red onion, and a jalapeno pepper, talk about a flavor and texture explosion. And then there are the beans. Little black beans full of protein and deliciousness. They are creamy, and a little chewy when they’re fresh from the can. They complement all of the other ingredients perfectly.

My favorite part of this dish? When I get to the bottom of the bowl and the juice from the mango has cozied up to the jalapeno and onion, it’s divine. I could literally spoon out the juice and eat it.

The recipe is super, super, easy. The only thing that needs to be cooked is the sweet corn. Everything else is just about chopping, dicing, peeling, and squeezing. No problem.

Now, for the drink. It’s tropical, light, and very refreshing. Just fill a glass with crushed ice, add ¼ cup of pineapple juice, and a ½ of a cup of club soda. Done. If you feel like beachin, then go ahead and add some rum. Why not?

We wish you a happy, sunshine filled weekend, filled with salsa and other healthy vegan food. 

Nutrition

Calories

59 cal

Carbs

13 g

Protein

2 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 10-12 servings

Black Bean and Mango Salsa

20 minPrep Time

5 minCook Time

25 minTotal Time

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Ingredients

• 1 15 ounce can of black beans
• ½ of a large red onion
• 1 jalapeno pepper
• 3 ears of sweet corn
• 1 medium mango
• 1 large tomato
• 2 small limes
• ¼ cup of cilantro
• ½ teaspoon of salt
• Pineapple Soda
• ¼ cup organic pineapple juice
• ½ cup of club soda
• Crushed ice

Instructions

1. Steam or microwave the corn until the kernels are tender but still firm. Approximately 5 minutes.
2. Drain and rinse the beans and put them in a medium bowl.
3. Dice the onion and add it to the beans.
4. Seed and dice the jalapeno and add to the beans.
5. Seed and dice the tomato and add to the beans.
6. Peel and dice the mango and add to the beans.
7. Chop the cilantro and add to the beans.
8. Squeeze the lime juice over the bean mixture.
9. Cut the kernels off of the corn cobs and add to the beans.
10. Add the salt and stir to combine well.
11. Serve with corn chips or as a side dish.
12. Fill a glass with the ice, add the pineapple juice, then the soda. Stir well.
13. Add one shot of rum if desired.

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