Ok, so I spent the 4th and 5th of July celebrating...and not taking photos of food (i know, bad food blogger, bad!) But I did manage to take one good-ish picture of my mango black bean salsa which was a big hit! Within 24 hours of being made all 12-16 cups that I made were eaten by various people...but I would have to say Matt (the lovely boyfriend) and my mom probably ingested the most!
This recipe made a proverbial heap of food. I was amazed at how much was made, it would be perfect to take to a family reunion or the like. See the recipe below if you are looking for an addictively good time!
Mango-Black Bean Salsa - adapted from SmittenKitchen.com
2 20-ounce cans black beans, drained and well-rinsed
1 15-ounce can of corn, drained and rinsed lightly
3 bell peppers, a mix of colors, chopped into a small dice
1 large red onion, chopped into a small dice
2 ripe mangoes, chopped into a small dice
Juice of 2 limes
6 tablespoons olive oil
2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 bunch of cilantro chopped
Mix beans, bell peppers, mango, and corn and in a large bowl. In a separate, smaller bowl, whisk remaining ingredients into a vinaigrette. Pour it over the bean mixture and sprinkle on cilantro, toss it well and serve.
This is obviously best chilled and would be great as a chicken side dish, or on a salad. I served mine with hint of lime chips which were Oh So Good! This will keep in the fridge for a few days, if you can even keep it for that long before people gobble it all up!
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