Back when we were dating, Naoto and I had dinner at his coworker’s house. I don’t remember what we ate for dinner. What I do remember is Joyce and her husband, Doug, offered up mango salsa as an appetizer and…it was so good. You know how when you’re at someone’s house–especially someone you don’t know very well–you shouldn’t make a pig of yourself and eat the entire bowl of salsa? I think I broke that rule. I couldn’t stop…it just might be the perfect (non-tomato) salsa. It’s sweet and tangy and the textures of the mango and black beans and onions work together perfectly.
Monday night Naoto made the salsa for the first time in a long time. We have a photocopy of Joyce and Doug’s handwritten recipe in our recipe box…I think it’s the first shared recipe of our relationship. And this is why I love handwritten recipes! Just poking through my recipe box reminds me of Joyce and Doug and the beginning of my relationship with Naoto in a way that no link to an internet recipe ever could.
Anyway, Naoto prepared the salsa to put on fish and I had to restrain myself from eating the whole batch with tortilla chips before he cooked the cod. I think the salsa is really best with chips, but fish is probably healthier…either way, make this salsa!
Mango & Black Bean Salsa
1 1/2 cup black beans (canned, rinsed)
1 mango, finely chopped
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
3 Tbs lime juice
1 Tbs canola oil
2 tsp brown sugar
Mix together; stir thoroughly; chill for 1 hour.
Serve with chips, or on fish if you’re feeling fancy.