I brought only one recipe down to Mexico with me, mostly because I didn’t have a lot of time to look for any more in the madness that comes with trying to get a family of 6 ready to go on vacation and leave your farm behind all while having yours kitchen and family room floors refinished and some rooms painted while you are gone. Amanda may be in college, but we were having major passport-renewal technical glitches that required working out, as she was flying directly from Lexington to Mexico to meet us.
We few into Cancun but are staying in a small town about 1-1/2 hours away called Akumal. We went into the tiny town today and bought the ingredients needed for this salsa and I made it after dinner tonight so that it can marinate in the fridge and we’ll have it tomorrow. I’ve made this many times before, and not only is it great alone with chips, but it’s awesome on fish and flank steak as well. It’s one of those recipes where measuring ingredients isn’t really necessary.
Black Bean & Mango Salsa
Makes about 5 cups.
Published July 1, 1996 in Cook’s Illustrated Magazine. Altered by Crafty Farm Girl, March, 2012.
- 1 large can (or 2 small) black beans, drained and rinsed
- 1 mango , peeled, seeded and diced small
- 1/2 red bell pepper , cored, seeded and diced small
- 1/2 medium red onion , diced small
- 3/4 cup pineapple juice
- 1/4 cup lime juice from 2 medium limes
- 1/2 cup chopped fresh cilantro leaves
- 2 tablespoons ground cumin
- 1 small jalapeño chile , seeded and minced
- Salt and ground black pepper
Mix all ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.