Black Bean Mango Peach Salsa

This Black Bean Mango Peach Salsa  is excellent with baked tortilla chips but if you have leftovers, serve it over fish or chicken tacos the next day.

The earthy beans are contrasted by the sweet fruit, and the onions and red bell peppers add nice crunch. It’s a fantastic salsa. The key is you need ripe, sweet fruit. Mangos are not usually ripe when you buy them in the store so buy them 3-5 days in advance and always buy an extra in case one is rotten.

You want the fruit for this salsa to be ripe so buy it a few days in advance and let it ripen on the counter. If you are in a bind and cannot find ripe mango, you can buy jarred mango usually in the refrigerated section of the produce aisle, just drain off the juices. The key is you need sweet fruit to contrast the black beans.  You can also use canned peaches that are thoroughly drained, if fresh are not available. That is the nice thing about this salsa is it’s best in summer with fresh fruit, but can be made year-round.

This recipe is high in fiber, antioxidants, and protein.

 

Black Bean Mango Peach Salsa

1 (15-ounce) seasoned black beans

½ cup canned or fresh peaches, diced

1 large ripe mango

½ cup chopped red bell pepper

½ cup chopped red onion

1/3 cup chopped cilantro

½ teaspoon ground cumin

½ teaspoon garlic salt

Juice from half a lime

 

Drain the canned beans and pour them in a big bowl. You don’t want to rinse the black beans but do want to get off as much juice as possible.

Peel and chop the peaches and mango. Finely dice the red bell pepper, onion and cilantro. Place all ingredients in a bowl and add cumin, garlic salt and lime juice.  Stir thoroughly. Taste and adjust salt if needed. Serve.