Mango, Black Bean, and Avocado Salsa

Mango, Black Bean, and Avocado Salsa // Queen Smithereen.
I saw myself in a movie recently. To be clear: by this, I do not mean that I am an actress. Rather, I casually mentioned to one of my closest friends that I wanted to see Far From the Madding Crowd and almost immediately we were watching what I can only assume is a previous incarnation of Kelsey-named Bathsheba Everdene, and played by Carrie Mulligan-at Sarasota’s wonderful dollar theater. It was pretty awesome; for a whopping $2.00 (excluding the cost of my milk duds), I got to see a film that has made my list of top movies for 2015. Florida is not so bad, my friends.


You’re right, though. I am withholding. I haven’t described what it was about me that I saw in Far From the Madding Crowd’s protagonist. Was it her strong will, her intention to “astonish you all,” her stubbornness, her keen eye for excellent facial hair? In truth, I found her charm and her wit most endearing (though this is not to say I see these things in myself). Truthfully, it was the third or fourth time that Bathsheba told a dude, “I don’t want to hear your opinion. In fact, I forbid it,” that I found myself staring at my friend staring back at me and thinking the same exact thing–these are Kelsey words.

I will, of course, tell you that, as one of my followers, your opinion is greatly valued. I appreciate and honor that many of you have followed and liked and texted and messaged and e-mailed and called me to tell me that you have enjoyed my recipes and posts. Or that your friends have enjoyed my recipes and posts. But there is, of course, a line I have to draw.
Mango, Black Bean, and Avocado Salsa // Queen Smithereen.
I know there have been times that I have suggested a combination of flavors (Nutella and Graham Cracker Milkshakes, anyone?) toward which the best response you could muster was a lip-curling, “Huh?” But I would like to make one thing clear: in my world, when it comes to salsa, the answer is always “Yes.” Which means that you might find yourself feeling like a jilted gentleman a la 1870 when you express trepidation toward this recipe. If you are reading this and questioning how on earth creamy avocado, black beans, tomato, red onion, and red bell pepper might benefit from the addition of sweet, acidic fruit, then my answer-between unattractively open-mouthed scoops of tortilla chips and mango salsa-is this: I don’t want to hear your opinion. In fact, I forbid it.

Just kidding, I will probably still like you anyway. Though I will whip out the ever-annoying “Have you ever tried it?” card before giving up on you. That’s what friends are for.

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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