Food Fridays: Mango Avocado Black Bean Salsa
Chips and dip are a classic summertime favourite. A twist on the classic cowboy caviar, this Mango Avocado Black Bean Salsa is perfect as an appetizer, side dish or snack!
With just a few ingredients and one bowl, this salsa could not be easier to make. Mango adds sweetness and brightness to this veggie-full dip. Serve alongside tortilla or corn chips of your choice, and you have a delicious combo!
This recipe would also be great as a side dish alongside barbequed proteins like chicken or fish.
Try it out today!
1large red pepper,seeds removed and diced
½poundRoma tomatoes,seeds removed and diced
1avocadopeeled, pitted and diced
1red onionpeeled and diced
1mangopeeled, pitted and diced
1(8.75-oz) can corn kernelsdrained
1(15-oz) can black beans rinsed and drained
For the dressing:
1large handfulof cilantrochopped
Mix all ingredients for the salsa in a large bowl. Combine the ingredients for the dressing in a measuring jug and whisk together well. Pour over the salsa and carefully stir. Serve immediately.
Corn: Please use canned corn for this recipe, not frozen corn. If you only have frozen corn, you must fully cook it, then cool it back down again before using it in the salsa. Uncooked frozen vegetables can be contaminated and cause food-borne illness.
Tomatoes: I have made this with both large Roma tomatoes and mini Roma tomatoes, and both work. For large ones, remove the seeds before dicing them. For mini Romas, chop them first and then gently squeeze out some of the excess water before adding them to the salsa.
Cilantro: Not a fan of cilantro? Use chopped flat-leaf parsley instead!
I do not recommend storing leftovers with avocado and mango. If you’re planning for leftovers, remove the part you want to store for later and refrigerate it before adding the avocado and mango. Then add those ingredients to only the portion you are serving right away.
Without avocado/mango, the salsa keeps covered in the refrigerator for 24 hours.