I could live off of salsa. Like, real salsa—not the stuff you buy in a jar. In the winter, I tend to buy the homemade type from the produce section of the grocery store. A big bowl of brown rice, black beans, homemade salsa and a large dollop of guacamole and I am a happy camper.
Although I am a fan of traditional ingredient salsa, I am also very fond of the "everything but the kitchen sink" variety as well. That's what this recipe is. It is all the flavors of the tropics that I love combined in one recipe. It is perfect with tortilla chips, in a rice bowl, in a burrito, or on top of soft tacos. It is addictive, but it's real food. No funny stuff. Just simple flavors combined to make a bold impact on your meal. That's my type of food.
Here's how you make this simple summer salsa. It's all prep work. Chop up red onion, mango, tomatoes, and avocados in small chunks. Then finely chop the fresh jalapeno pepper, being careful to wash your hands completely after. Add all of this to a medium size bowl.
If you don't have freshly made black beans, open a can of low sodium black beans, drain, rinse and drain again. Add to the bowl. Next comes the corn. Honestly, I tend to use frozen corn for most recipes that call for fresh corn. The flavor is there and it isn't soggy like canned corn is to me. Canned corn has added salt and water. Frozen corn is just corn. I don't know about you, but I want to add my own salt to recipes. Or if it's the peak of summer and you have corn on the cob, grill some ears up and cut off enough to add to this recipe. Nothing beats fresh local corn.
Roll a large lime on the counter using medium pressure and then cut it in half width-wise. Squeeze out all the juice you can before scraping the open flesh on the edge of the side of the bowl to take advantage of all those yummy lime bits. Add kosher salt, course ground black pepper, and ground cumin powder to the bowl to finish. With a large spoon, lightly fold all the ingredients together to combine. And you are done. Seriously, that's it.
Simple. Delicious. Whole foods. That's what I love about this recipe. I plan on spending the next few blogs focusing on the health benefits of eating a plant-based, low processed diet. It doesn't necessarily mean you have to be vegan, in fact a lot of vegans eat a diet high in processed junk food and are as unhealthy as someone on a normal American diet. Eating a clean diet, primarily based on whole foods, is the best way to a healthy body. Stay tuned for that in the coming weeks.
Time: 20 minutes
1/2 c. red onion, small chop
1 jalapeno, finely chopped
1 mango, peeled, cored, and small chop
2 medium vine ripened tomatoes, small chop
2 hass avocados, peeled, cored, and small chop
1/2 c. black beans, drained and rinsed
1/2 c. corn (previously frozen or fresh off cob)
Juice from one large soft lime
1 tsp. kosher salt
1/2 tsp. course ground black pepper
1 tsp. ground cumin powder
Chop and mince the red onion, jalapeño, mango, tomatoes, and avocados and place in a medium sized bowl. Drain and rinse your black beans and add to the bowl, along with your corn. You can use previously frozen corn or fresh off the cob, but try to stay clear of canned corn for this recipe. Roll your lime to soften and release the juices and then cut in half and squeeze the juice from both sides in the bowl. Add your salt, pepper and ground cumin powder. Gently fold all together and serve. Store in an airtight container for 3 days in the refrigerator.