Mango, Black Bean, and Avocado Salsa

Mango, Black Bean, and Avocado Salsa // Queen Smithereen.

Mango, Black Bean, and Avocado Salsa // Queen Smithereen.

One Year: Peach Strawberry Lassi
Two Years: Plum Mango Sorbet

Mango, Avocado, and Black Bean Salsa
Makes about 3 cups
1/2 cup red onion, diced
1 red bell pepper, deseeded and diced
1/2 cup tomato, deseeded and diced
3/4 cup fresh mango, diced
1/4 cup black beans (from one 15-oz can), drained and rinsed
2 ripe Hass avocados, pitted and chopped
Juice of one lime
sea salt, as desired

Combine red onion, bell pepper, tomato, mango, black beans, and avocados in a large bowl, stirring gently to combine. Sprinkle with lime juice and desired amount of sea salt. Feast. Salsa can be refrigerated for up to two days. For best results, keep in an airtight container (or gently press plastic wrap all along the top of the salsa around the bowl to prevent the avocados from oxidizing).

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