What better way to fire up your senses than to make a batch of mouth wateringly tasty salsa. And this mango salsa recipe I created is (IMHO) the BOMB! For several weeks this summer I’ve eaten almost nothing but this and peach salsa and when you can get fruit at the peak of ripeness, there’s simply nothing better. The recipe below yields 7 cups of salsa … but it won’t last long.
SODIUM CONTENT: 33.7 mg per cup
4 c. mango (about 3 ripe mangoes), peeled, pitted and diced
1 15-oz. can no-salt-added black beans, drained and rinsed (available at Whole Foods markets, many supermarkets nationwide and online at healthyheartmarket.com)
2 14.5-oz. cans no-salt-added whole tomatoes, drained and diced (or ripe fresh equivalent, peeled, cored and diced)
2 jalapeno peppers, minced with seeds (about 1/4 c.)
1 T. minced garlic (about 4 cloves)
1/4 c. apple cider vinegar
1 T. honey
2 T. chopped fresh cilantro or 1 T. dried cilantro
1 t. ground cumin
1/2 t. freshly ground black pepper
1/2 t. ground coriander
Combine all ingredients in a large bowl and mix well. Serve immediately or store in an airtight container and refrigerate until serving.