Prep 10 mins
Cook 2 mins
A co-worker gave me this recipe at a staff birthday party. It has a unique taste and is extremely versatile. It will last for several days refrigerated.
- 1 red onion, chopped
- 1 red pepper, chopped
- 1 oranges or 1 yellow pepper, chopped
- 1 jalapeno pepper, minced
- 4 cloves garlic, crushed
- 2 limes, juice only
- 1 bunch fresh cilantro, chopped
- 2 (15 ounce) cans black beans, drained (unsalted or low sodium, if possible)
- 1 mango, chopped
- Feel free to adjust jalapeno and garlic according to your taste.
- Combine all ingredients.
- OPTIONAL: For a smoother texture, purée the onions, peppers, garlic, lime juice and cilantro in a food processor, and then mix with the beans and mango.
- Refrigerate for at least an hour to allow flavours to blend.
- Serve with tortilla chips or tostado as an appetizer, or as an additional salad with grilled meat, or use it to fill a pita for an easy lunch.
YUM! Made this for a party and it was a hit! I used 3 fresh mangos (to even out the beans and onion) and served with baby greens and tortilla chips. DELISH! We will definitely be making this again in the future.
Perfect for a summer BBQ! I always make my beans from dried, adding lots of onion and spice. This probably added great flavor to an already good recipe! Also, it's a trick for those who have time or on a budget (or both!). I too used frozen mango, 3/4 of a 10oz. bag (I nibbled!) and it wasn't enough. If you used frozen mango, use the whole bag, or even double it for extra yumminess! The colors were so attractive (I did not puree, served it as a salad that some people did put on chips, but others ate as is). Just a fresh, fresh dish!
I halved this recipe for a party and added a half bag of frozen petite white corn. I also used about 3/4 pound frozen mango chunks, chopped up, for the fresh mango, and one whole bunch of cilantro leaves, chopped. Everyone loved it and wanted the recipe. Thanks for a great recipe.