Travis Guillory in the Shape Your Future Healthy Kitchen with Chef Valarie from OU TU Culinary Medicine to show you how to make mango black bean salsa.
1 (16 ounce) bag frozen mango, partially thawed
1 can black beans, drained and rinsed
½ red onion, small dice
2 tomatoes, small dice
½ cup chopped cilantro
2 tablespoons red wine vinegar2 limes, zested and juiced2 teaspoon ground cumin2 teaspoons olive oil
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper
- Using a knife or food processor, chop mango to medium dice.
- Place all ingredients in a medium-sized bowl and stir to combine.
- Refrigerate for an hour to allow flavors to develop if time allows.
Serve with bell pepper scoops or baked tortilla crisps.
Tools and equipment:
Knife, cutting board, can opener, mixing bowl, spoon or spatula, zester (optional).
Instead of mango, try fresh strawberries, fresh or frozen peaches or fresh or frozen pineapple.
If you like a little less heat, omit the jalapeno and use green bell peppers instead.
Experiment with other types of beans and try lemon or orange juice instead of lime.
If you don’t have fresh citrus, try a splash of bottled lemon or lime juice.
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