Avocado, Mango, and Black Bean Salsa
Typically I’m not a fan of salsas that have gimmicky-sounding ingredients, but this one has such fresh, bright flavor that it’s impossible to resist. Every time I bring it to social gatherings it’s the first thing to go. Make this for a Memorial Day cookout and people will love you for livening up their chips-and-beer ritual. Use avocados that are ripe but not completely squishy, because otherwise they will turn to mush when you stir the ingredients together.
1 15-ounce can black beans, drained and rinsed
2 mangoes, diced
½ medium red onion, finely diced
1 small habanero pepper, minced
2 small cloves garlic, minced
Juice of 1 to 2 limes
Handful roughly chopped fresh cilantro (about 1/2 cup loosely packed)
2 to 3 large avocadoes, diced
Salt to taste
Combine all ingredients except avocados in a medium bowl and toss to combine. Add the avocados, sprinkle with salt, and gently toss. Taste and adjust seasoning with salt and lime juice. Serve with tortilla chips, or on grilled meat, fish, or poultry. You can prepare this several hours in advance, but it is best eaten on the day it is made. Makes about 4 cups.