Cinco de Mayo (Spanish for “fifth of May”) is a Mexican civic holiday held every May 5. To celebrate, Ingrid Hoffmann, host of Food Network’s Simply Delicioso, has shared her delicioso Cinco de Mango Black Bean Salsa recipe – it’s great with tortilla chips, in a quesadilla, over grilled chicken or fish, or even over a salad. Chock full of red onions, bell peppers, black beans, cilantro, lime and fresh mangos, this salsa is fresh, healthy and summery – perfect for a party or even a weeknight dinner.
Like more visuals? You can watch a video of Ingrid Hoffmann making her Cinco de Mayo salsa here.
Ingrid Hoffmann’s Cinco de Mango Black Bean Salsa
recipe courtesy of Mango.org
1/2 cup olive oil
3 garlic cloves, finely minced
1/4 cup lime juice (from about 2 limes), plus 2 limes cut into wedges, for serving
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 mangos, peeled, pitted and diced
1 red bell pepper, halved, seeded and finely diced
1 green bell pepper, halved, seeded and finely diced
1 yellow bell pepper, halved, seeded and finely diced
1 large red onion, halved and finely chopped
1 serrano chile, finely chopped, optional
1/2 cup finely chopped fresh cilantro
1 15-ounce can black beans, drained and rinsed
Whisk the olive oil, garlic, lime juice, salt, and pepper together in a large bowl. Add the mangos, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together. Refrigerate until ready to serve, or serve immediately.
Photo © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.