Mango, Black Bean, Avocado Salsa
Seriously….this salsa goes on (& with) EVERYTHING!
Mango, black bean, and avocado salsa is PERFECTION!
Vegan? Add it to a salad or enjoy on its own! Pescatarian? It’s perfect on my fish tacos…recipe coming next taco Tuesday (picture below)!! Carnivore? Seriously delicious on grilled chicken!
With summer unofficially here, this salsa is a MUST-HAVE at any barbecue, picnic, lunch, dinner…ANYTIME!!!
Add some brown rice/quinoa/any whole grain for a complete protein and quite the tasty meal!
Mango is PACKED with vitamin C! A new study out of France found that stroke victims tend to have lower levels of vitamin C (this deficit can raise blood pressure, which is a risk factor for stroke).
Note: Other foods high in vitamin C are strawberries (in season now!), papaya, broccoli, peppers, and oranges!
I’m so artistic…but better in the kitchen…let’s get cooking…
A taste of Taco Tuesday (above)
- ¾ cup mango, diced small
- 1 cup canned black beans (if from a can, drained and rinsed)
- ½ of small avocado, cubed
- 1/4 small red onion, finely chopped
- ½ lime, juiced
- 1 sprig of cilantro, chopped
- Dash of red chili pepper flakes
- Pinch of black pepper (~1/8 tsp)
- Dash of salt (optional)
- Prepare ingredients: mango, avocado, black beans, onion, and cilantro. Combine in a large bowl.
- Squeeze juice from ½ of lime.
- Top with red chili flakes, dash of salt (omit if using canned beans), and a pinch of black pepper.
- Toss all ingredients together, refrigerate for at least 30 minutes, up to 5 hours.
Prepare ingredients: mango, avocado, black beans, onion, and cilantro. Combine in a large bowl.
Squeeze juice from ½ of lime.
Top with red chili flakes, dash of salt (omit if using canned beans), and a pinch of black pepper.
Toss all ingredients together, refrigerate for at least 30 minutes, up to 5 hours.
Seriously….SO SIMPLE! You don’t have an excuse NOT to make it!!!
Enjoy! XO 🙂