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.
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 SalsaIngredients:1 can black beans, drained and rinsed1 small red onion, finely diced1-2 mango, diced1 avocado, diced1 jalepeno, finely diced2 limes, segmented1 orange, segmented1/3 cup chopped cilantro2T extra virgin olive oilsalt and pepper to tastePreparation: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.