I really enjoy cooking. And its great to share a meal with friends and family.
Here is a recipe for mango-black-bean salsa that I like. It brings together lots of strong individual flavors to make a delicious dish that is bigger than its separate ingredients—a culinary reflection of the community of southeast Texas. I hope you like it, too.
Texas black bean-mango salsa
1 12-oz. can black beans, drained
1 ripe mango, peeled, pitted and diced
2 tsp. red onion, finely diced
1 jalapeño or serrano chile, seeded and finely diced
¼ cup fresh lime juice
1 Tbs. honey
¼ cup olive oil
¼ cup coarsely chopped fresh cilantro
Sea salt and freshly ground black pepper
Combine the ingredients in a large bowl. Season with salt and pepper. Refrigerate if made a day ahead. Bring to room temperature to serve. Enjoy!