Dana Jacobi’s cookbook, The 12 Best Foods has this to say about black beans:
“Black beans are high in folate and rank among the top legumes for antioxidants and fiber, lowering cholesterol and LDL levels, scavenging free radicals, moderating insulin levels and reducing cancer risk.”
Well, right on then, let’s eat!!
Black Bean and Mango Salsa
Combine the following: 2 15-oz cans black beans, drained. 1 medium tomato, seeded and diced, 1 jalapeno chile, seeded and minced, 1 ripe mango, diced, 1 navel orange, peeled and diced, juice and zest of 1 lime, 3-4 T. chopped fresh cilantro, salt and pepper to taste.
Stir together in a large bowl and refrigerate to blend flavors. Serve with chips, pita chips or bagel crisps.
This salsa is heavenly; fresh, fruity, flavorful and so easy to make. Be sure to stir it up ahead of time to allow flavors to blend, it is definitely worth it. No matter where I take it, I always come home with an empty bowl and someone will always tell me “Hey! That’s not salsa!!” to which I scoff and simply say “Then leave it for me!!”
Here the tomato is diced and ready to add to the mango and black beans. The jalapeno awaits!
My repetitive stress injured wrists REALLY love this citrus squeezer!! It turns the fruit inside out and gets a great amount of juice, AND the good folks at Cooks Illustrated endorsed it so you know it must be good! And the zest is lovely in bowl, don’t you think?? (gee….my hand looks FAT in this picture!! It’s really NOT!)
Behold the Black Bean!! Yum! Healthy!!