Black Bean Mango Salsa from Kathy (Check out my pictures!)

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As I told you yesterday, we go to our friends’ cottage on Lake Michigan every year over the 4th.  They always have a shindig to celebrate the holiday, and a neat friend of theirs, Kathy, brought her super tasty Black Bean Mango Salsa.  It’s got some unique ingredients that I think you’ll love.  It is definitely a sweeter version of the more common black bean salsa, which is also one of my favorites because these type of dips are nutritious and delicious.

Don’t these pictures look fake?

I’m so geeked at how well they turned out with my piddly camera!  (That’s their new boat in the background above that they got for a steal last year.)

Get on with it, Kel…

Oh yeah, so I guess you want the recipe now.  Be sure to check out the extra links I added below, for those of you who feel gipped when my only post for the day is a recipe. 

Kathy’s Black Bean Mango Salsa (I’ll use as many organic ingredients as I can find.)

• Fresh mango – about 4, chopped
• 2 medium jalapeño, chopped small (I’ll probably add more)
• 1 small onion, chopped small
• 2 cans black beans, drained and rinsed
• 1/2 small can of crushed pineapple with juice
• 1 bunch cilantro, chopped
• 1/4 c. pineapple rum (optional, but this gives it good flavor)
• Sea salt to taste (I added that last ingredient, you may want to omit it.)

Doesn’t that sound good?

Have you seen these posts?

• How does Weight Watchers jive with Nourishing Traditions?  One more on weight loss:  should it cost money to lose weight?
• All about drinking plenty of water:  is it good for you?  Or is that a myth?  Is Fluoridated water safe?  What about the plastic water bottles?
• Breastfeeding joys & struggles – how was your experience?
• Have you seen my list with more appetizer and dip recipes?

Part of the Tempt my Tummy & Tasty Tuesday carnivals!

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