Mango black bean salsa

This winter weather is just getting me down!  In an effort to deny the existence of the multiple feet of snow just outside my door, I decided to pretend it was summer time this week and made some yummy tropical-inspired salsa.



It's a super simple recipe which requires only a few ingredients.  Here's what you'll need:

2 ripe mangos
1 small can crushed pineapple
1 small can black beans
1 red onion
red chile powder or the crushed chiles of your choice (I used Asian chiles with a rating of 15k-30k Scovilles)
cilantro (optional)

Ok, now, follow closely —it gets complicated (not)...

Dice the onion
Peel and cube mangos.  Mash the cubes with a fork (or a pastry blender, as I did)
Open the can of pineapple.
Open the beans then rinse and drain them.

Dump everything together in a mixing bowl and add chiles or chile powder to taste.  Mix well then cover and refrigerate for a couple of hours to allow the flavors to infuse.  Just before serving, tear a generous handful of cilantro and stir it in.

Don't be afraid to experiment with the ingredients —subsitute canned or fresh for any of the ingredients.  I prefer fresh mangos over prepackaged; I think they have a nuttier flavor and aren't as sugary.

If you're not afraid of hot stuff, use this salsa straight out of the bowl as a dip for chips.  Spoon it over fish or chicken before baking for a succulent and hearty main course, or warm it in the oven for a sweet and spicy side dish.  Toss in some extra black beans and serve it with rice and you've got a tasty vegetarian main course.

Please pass me the pitcher of margaritas!