Mango & Black Bean Salsa
I always thought growing up that salsas were something served in a bowl with a thick red sauce and chunks of tomatoes, garlic & cilantro. I learned later in life that these strange things called salsas could be made from just about anything as well as served on all kinds of dishes. Well, here is one of our favorites here in the Quinn household. Enjoy it with chips, over chicken, fish or just by itself!
Cheers!
Mango & Black Bean Salsa
1/2 c cooked black beans, drained and washed
1 fresh mango, peeled & diced
1/2 red onion, diced
2 roma tomatoes, diced
1 T fresh banana pepper, diced
1 teas fresh basil leaves, chopped
1 teas shredded parmesan cheese
2 T lime juice
3 T olive oil
salt & pepper
1/2 teas balsamic vinegar
Method:
1. toss all ingredients together in medium sized bowl, stir well. place in fridge and let marinate for an hour.
2. serve.
Cheers!
Mango & Black Bean Salsa
1/2 c cooked black beans, drained and washed
1 fresh mango, peeled & diced
1/2 red onion, diced
2 roma tomatoes, diced
1 T fresh banana pepper, diced
1 teas fresh basil leaves, chopped
1 teas shredded parmesan cheese
2 T lime juice
3 T olive oil
salt & pepper
1/2 teas balsamic vinegar
Method:
1. toss all ingredients together in medium sized bowl, stir well. place in fridge and let marinate for an hour.
2. serve.
