black bean, avocado and mango salsa

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 Salsa

Ingredients:

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

Preparation:

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.