This black bean salsa is sweetened with pieces of papaya, mango and orange, and served in individual scoop-shaped tortilla chips. It's quick to prepare and the perfect offering for your next gathering.
Nutrition per serving may change if servings are adjusted.
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1 medium papaya, halved, seeded, peeled, and chopped (1¼ cups)
1 medium mango, halved, peeled, pitted, and chopped (1 cup)
1 medium orange, sectioned and chopped (see Tip)
⅓ cup chopped red onion
2 tablespoons orange juice (see Tip)
2 tablespoons olive oil
2 tablespoons snipped fresh cilantro or parsley
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon black pepper
⅛ to ¼ teaspoon cayenne pepper (optional)
8 ounces scoop shaped baked tortilla chips
Cilantro or parsley leaves (optional)
In a large bowl combine beans, papaya, mango, orange, and red onion. In a small bowl whisk together orange juice, olive oil, snipped cilantro, lime juice, salt, black pepper, and, if desired, cayenne pepper. Spoon orange juice mixture over bean mixture; toss to combine. Serve immediately or cover and chill for up to 24 hours.
To serve, spoon salsa into baked scoop chips. If desired, garnish cups with fresh cilantro or parsley leaves.
Tip: Section and chop the orange over a shallow dish; you should be able to reserve the juice for the 2 tablespoons needed in the recipe.