This salsa has such freshness that it makes me think of spring even when in the midst of a snowstorm. I like to serve this to a crowd like a salsa; just add tortilla chips or pita crisps. If you are looking for a vegetable scoop alternative, sliced English cucumber rounds or Endive work perfectly.
It can also serve 4 as a salad. I like to serve it on top of a bed of spinach so I get a beautiful color contrast.
Low in calories, high in fiber and protein; yet it has such an amazing flavor that you won’t realize that is it healthy to boot.
Cubanelle pepper, also known as the Cuban pepper, is a variety of sweet pepper. In stores you can spot it by its light yellowish-green color and longish body. It is thinner fleshed than a sweet bell pepper. Cubanelle peppers have a very mild hint of heat. The light green adds a punch of color to the dish as well as crunch. Substitute green peppers or increase the red peppers for the cubanelle peppers if you’d prefer.
Have cilantro lovers in the group? Then use cilantro in place of parsley. Better yet, mix all the ingredients minus our leafy greens together, divide in half, then add parsley to one and cilantro to the other.
- 19 ounce black beans, rinsed and drained thoroughly
- 500 g (2 cup) Mango, medium dice
- 250 g (1 cup) sweet red bell pepper, medium dice
- 250 g (1 cup) cubanelle pepper, medium dice
- 125 g (1/2 cup) red onion, small dice
- 125 g (1/2 cup) parsley, chopped
- 85 g (1/3 cup) fresh lime juice
- 1 Jalapeno pepper, minced, to taste
- Salt to taste
- In a large plastic bag or bowl combine all the ingredients.
- Can be served immediately.