I guess I can attribute it to laziness, however, this summer has been anything *but* lazy. I have tons of recipes etc. to post and hopefully, in mid September, some exciting business-related news (class schedules, personal shopping options, product reviews).
In the meantime, here's a simple recipe that is the perfect antidote to the weather we're experiencing here on the East Coast. Serve it alongside a Southwestern or Mexican themed dinner, on top of simple grilled chicken or fish or toss it over some crisp fresh salad greens for a satisfying and healthy lunch.
Black Bean and Mango Salsa (or Salad - I can't decide)
Yields 6 generous side portions
1 1/2 large mangoes, peeled and cut into a large dice (about 2 cups)
1 15 oz can or 2 cups of dried/soaked black beans, drained well
1/4 cup red onion, cut into a small dice (Unless you like really large pieces of raw onion. Me? Not so much.)
1-2 cloves fresh garlic, finely chopped
2 TBS finely chopped cilantro (Optional for all you cilantro haters out there. Substitute parsley if you must.)
Juice and zest of one lime
1-2 TBS champagne vinegar (You can substitute white if you prefer but Champagne really adds a nice mellow brightness)
1/2 tsp ground cumin
Salt and pepper to taste
2 TBS olive oil
- Combine mango, black beans, onion, garlic and cilantro in a bowl large enough to accommodate all of the ingredients.
- In a small bowl or, better yet, a jar combine the lime juice, zest, cumin, salt and pepper. If using a bowl slowly drizzle in the olive oil and whisk until the dressing is emulsified and combined. If using a jar, just add in the oil and shake, shake, shake until well combined.
- Pour the dressing over the salad and stir to combine well. Adjust seasoning if necessary. Can be served immediately but it tastes much better if the flavors are allowed to mingle and develop for at least an hour in the fridge.