This year for the Super Bowl, Mr. T and I went to a friends house to watch the game. They had a taco bar which is such a great idea for a football party. I brought one of my favorite salsas, a Black Bean and Mango Salsa.
Black Bean and Mango Salsa:
1 can black beans, rinsed
1 can corn, drained
1 medium mango, diced
1/4 cup red onion, diced
1 jalapeno, finely chopped
1/4 cup fresh cilantro, finely chopped
1 lime, juiced
1 tsp cumin
salt and pepper
Combine all ingredients and refrigerate for 2 hours before serving.
Since there are no tomatoes, this recipe is a great alternative to other traditional salsas. It's sweet and spicy and SO good with chips. I love serving it with freshly baked tortilla chips, a tasty healthier alternative to the fried ones. I came up with this recipe after not knowing what to do with the value-sized 4 pound package of corn tortillas my mom gave me.
4 corn tortilla rounds
1 tsp EVOO
Preheat oven to 425. Cut tortillas into wedges. Brush each wedge with a very small amount of extra virgin olive oil, just enough to make the tops shiny. Sprinkle with a pinch of salt.
Bake 5 minutes, and then turn each tortilla wedge. Coat the other side with EVOO and sprinkle with salt. Bake for another 3-4 minutes until edges turn slightly brown.