We love Mexican food. And the salsa that goes with it must be homemade. My mum always has a couple jars full of salsa stocked up in the fridge. Every time she makes salsa during the months of mango season, she must make some mango salsa as well. And every time we make Mexican food during the months of mango season, we must make this black bean and mango salad.
And then we spooned this salad on tortilla chips, squiggled hot queso on it and munched plates full of mango nachos. They were so good that I got no pictures!
1 cup – black beans, soaked overnight and pressure cooked (you can use canned too)
1 – mango, chopped
1 – tomato, chopped
4 – spring onions, chopped
1/2 cup – cilantro, chopped
1 – jalapeno pepper, minced (deseed the pepper if you can’t handle the heat)
4 tbsp – salsa, homemade or store-bought
salt and lime juice, to taste
1) Combine all the ingredients together and serve chilled.