RCI-SC.005.0159.001
Southwestern Salsa with California Twist
Southwestern Salsa with California Twist from the Recidemia collection
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- -ounce can black beans1 8 unitdrained and rinsed
- mango1 unitscored and diced
- ½ unit
- fresh chopped cilantro½ Cupchopped
- jalapeno1 unitseeds and vein removed, finely diced
- Genuine California avocado1 unitseeded, peeled and diced
- 1 unit
Method
1
Drain and rinse the black beans in a colander, then transfer to a medium mixing bowl.
2
Score the mango skin in a crosshatch pattern, then scoop the flesh away from the pit and dice into bite-sized cubes.
3
Finely chop the red onion and add to the bowl with the black beans.
4
Remove the seeds and vein from the jalapeno, then finely dice and add to the bowl.
5
Add the diced mango and fresh chopped cilantro to the bowl and gently toss to combine.
6
Cut the avocado in half lengthwise, remove the pit, then peel away the skin and dice the flesh into cubes.
7
Fold the diced avocado into the salsa mixture, handling gently to avoid crushing the fruit.
8
Squeeze fresh lime juice over the salsa and stir gently until all ingredients are evenly distributed.
9
Taste and adjust seasoning as needed, then serve immediately or refrigerate until ready to serve.