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Thursday, August 11, 2011

black bean, avocado and mango salsa

Avocado Mango Salad

Although the kitchen is where the majority of my reflection and relaxation takes place, some nights I just don't feel like 'cooking.' Sometimes I just find myself in a funk, or like my dear friends in Texas, the insane heat has made the stovetop the last place one wants to find themselves at the end of the night. This recipe for black bean salsa is the perfect fresh side dish where no heat is required.

Avocado Mango Salad

Zach was first turned off by the name 'salsa' but agreed that this was a hearty enough combination to stand alone as a delicious side salad. I served it alongside chicken breasts which were marinated in the leftover juices and quickly thrown on a grill pan and coconut lime rice. It would also be delicious with fish or simply tossed on a bed of greens for an official no-heat dinner. 

Black Bean, Avacado and Mango Salsa
1 can black beans, drained and rinsed
1 small red onion, finely diced
1-2 mango, diced
1 avocado, diced
1 jalepeno, finely diced
2 limes, segmented
1 orange, segmented
1/3 cup chopped cilantro
2T extra virgin olive oil
salt and pepper to taste

Toss all ingredients together in large bowl. Make sure you squeeze all of the extra juices out of your fruit membranes after segmenting. Let sit for an hour before serving.

Avocado Mango Salad


Cassie said...

love the addition of mango! I don't add that to mine, I'll have to try it!

polwig said...

This looks so good... I love the avocado/mango/citrus/jalapeno mixture.  I bet it would be great with or on fish

Kelly said...

Oh wow what a gorgeous salsa, looks delicious!! :)