Mango Salsa

This salsa is delicious on its own, scooped up with tortilla chips or other veggies, and makes a great accompaniment to salmon, fish tacos, grilled chicken...the list goes on. 

All the Things 
1 can black beans, rinsed & drained
1 waxed cucumber, peeled, seeded & diced
1 red bell pepper, seeded & diced
1 mango, peeled & diced
1 jalapeno, seeded and minced
1 shallot, minced
cilantro, minced
lime juice (about 1/2 a lime)
rice vinegar
S&P 

Stir it up, and season to taste. Makes a lot, so plan your meals around it for a few days, or share with friends!

Seeding a cucumber. I'll add the guts to my juicer later. 

Quick & Zesty Black Bean Salsa

You'll have no problem getting your "5 a Day" once you discover this combination of ingredients. 

This is how I do it, but feel free to change it up to your taste. It makes a batch big enough to share at a party or potluck, or to feed you for a week. The authentic flavors will make it easy to do just that. 

Ingredients
1 can black beans (the Trader Joe's organic are cheap and have less sodium that other brands)
1/2 canned corn (Del Monte has a "no salt added" variety that is firm and tender)
1 jalapeno, seeded and finely diced 
1 small shallot or 1/2 small onion, finely diced 
1/2 bell pepper (red, orange or yellow are sweetest), diced
1/2C jicama, diced 

cilantro, about 3T finely chopped
cherry tomatoes (optional), about 1C, quartered 
juice from 1/2 lime
red wine vinegar, 2-3T
garlic powder to taste
cayenne pepper to taste 
cumin to taste
salt to taste (if your beans, corn, or chips are salty, you may not need salt here)

*note* seasoning with spices, herbs, and vinegars adds a ton of flavor without needing salt.

Drain and rinse the black beans; add to a medium/large bowl. Drain the corn and add half the can to the beans. If you don't plan on using the rest of the corn within a few days, freeze it. 

Add the shallot, jalapeno, bell pepper, jicama, cilantro, lime juice, and vinegar. Stir to coat evenly, then season to taste.

Refrigerate in an airtight container for up to 1 week. 
Great as a snack with chips, served with seafood, poultry, or pork, or atop nachos. 

I make these quick microwave nachos by sprinkling finely grated cheese onto chips on a microwave-safe plate. Cook on high for about 30 seconds until melted. Sprinkle on as much of the black bean salsa as you like, and microwave for another 30 seconds. Top with a little sour cream and Tapatio, and chow down. 

Vegetarian Chili & Jalapeno Cornbread

This chili recipe is easily altered, depending on what you have around. Make more, make less (if you can), or change the types of beans and vegetables. The cornbread is a variation on a recipe I found on a cornmeal package. I prefer finely ground cornmeal for a really soft bread. The cheese helps make it moist and extra delicious.

CHILI

1/4 cup olive oil

2 cups chopped onions

1 2/3 cups coarsely chopped red bell peppers (about 2 medium)

6 garlic cloves, chopped

2 tablespoons chili powder

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved

1 16-ounce can tomato sauce

TOPPINGS
Chopped fresh cilantro

Sour cream

Grated Monterey Jack cheese (or whatever you prefer)

Chopped green onions

Preparation:

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.

Ladle chili into bowls. Add toppings if you wish. Serve with cornbread (recipe below).

JALAPENO CORNBREAD

2 cups all-purpose flour

2 cups cornmeal (fine grind, like Arrowhead Mills brand)

1 1/2 tablespoons baking powder

1 teaspoon salt

4 eggs

2 cups milk

6 tablespoons butter, melted

4 tablespoons honey or sugar

2 cups grated pepper jack cheese

2-4 jalapenos, seeded and finely chopped

Preheat oven to 400’F.

Grease a 9x13" pan with oil or butter.

Combine flour, cornmeal, baking powder, and salt in one bowl.

Combine eggs, milk, oil/butter (melted), honey/sugar in a separate bowl. Beat well.

Combine all ingredients, until just moistened. Stir in the jalapenos and most of the cheese (leave a little aside to top the batter before baking).

Pour batter evenly into prepared pan.

Sprinkle remaining cheese over batter, and bake approximately 20 minutes, until edges are golden and center is set (springs back to the touch).

Cool bread in pan(s) at least 10 minutes before serving. Wrap leftover bread (once cool) in plastic and store at room temperature up to 3 days.