Have you ever tried Newman’s Own Pineapple Salsa? (http://www.newmansown.com/products/newmans-own-pineapple-salsa/). The first time I tried it I might have eaten a whole jar in one sitting. I put it on top of salads, eat it with my eggs, put it in tacos, and of course eat it with chips. I love the sweetness mixed with the bite of spicy jalapeño. On Newman’s website they say it best: “Aloha-peno! A little sweet with a bit of heat.” I recommend you grab this salsa next time you grocery shop. – perfect way to bring a little summer to the endless winter 🙂
I wanted to make some form of black bean salsa for the Super Bowl on Sunday. While walking through the grocery store I noticed Mangos were on sale and seemed to be perfectly ripe, so I decided to throw that into the mixture. Here’s what I came up with. The black beans and avocado give you healthy proteins and fats while the mango and cilantro bring the flavor. I served this with pretzel thins and tortilla chips but can imagine it a whole host of ways: put it in a quesadilla, top a breakfast burrito, or just eat as a side salad. Yum!
Mango, Avocado, & Black Bean Salsa
Makes one big bowl of salsa
1 can black beans, drained
1 ripe mango
1 ripe avocado
1 bunch cilantro
1 orange bell pepper (other colored peppers will work just as well)
1 jar of your favorite salsa
salt and pepper
Chop the mango, pepper, and avocado into small pieces. In a medium sized bowl, layer beans, veggies, and fruit. Rip or chop up the cilantro. I used about 1/4 cup, but add according to your taste (and also season with salt and pepper to taste). Mix together. Finally, top with 1/2 to 1 cup of your favorite salsa (but really just use Newman’s Pineapple- it’s that good). Mix altogether and serve!