One of my favorite tomato less salsas is from The Moosewood Restaurant New Classics cookbook. With the abundance of cucumbers I decided to make a salsa adapted from the Black Bean Mango Salsa recipe.
Cucumber Mango Salsa
1 can of black beans
about a 1/4 of cup of chopped cilantro
Juice of 1 lime
1 large jalapeno
salt and pepper
Dice the mango and cucumbers. Chop up the jalapeno including as many seeds as you want for as spicy as you want. Add a drained and rinsed can of black beans, along with the cilantro and lime juice. Season with salt and pepper.
This is a great summer side We ate it with tortilla chips, and it's also quite delightful on top of fish. It's amazing how a little cucumber goes a long way. The cucumber gives a nice cooling fresh crunch that will relieve any warm day. I wish I had had more mango because the cucumber was more abundant but that didn't stop us from diving in with a tortilla chip in hand.
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