A Little Food Blogging and Some Salsa

As Mike over at 10,000 Birds said, "A little food blogging is good for the soul." Beth and I are self-described "foodies." We're mildly obsessed with the Food Network and we love to cook together. We have lots of pots, pans, gadgets, spices, and a multitude of cookbooks. Our newest acquisition is a sweet 8-qt. Calphalon dutch oven *drool*. We love to try new recipes and ingredients and we're notorious for taking pictures of our food at restaurants. I'll save that for a future culinary post.

Mike's hosting the Carnival of the Recipes this week and he has a meatless recipe theme. So, I guess I can't include my recipe for braised Kirtland's Warbler. Instead of that, here is a recipe for a mango salsa that I adapted from a recipe I found on the net a few years ago. It's a real crowd-pleaser. Finding good ripe mangos is key to this recipe.

Mango Tango Black Bean Salsa

INGREDIENTS:
2 (15 oz.) cans black beans, rinsed and drained (Goya brand is good)
1 (14 oz.) cans whole kernel corn with peppers, drained (aka Mexicorn)
3 medium mangos, peeled, seeded and cut into 1/2-inch cubes
1/2 C finely chopped onion
1/2 C chopped fresh cilantro (only use dried cilantro if absolutely necessary)
The juice of 2-3 limes
2 tsp garlic salt (not garlic powder!)
1/2 tsp ground cumin

In a medium bowl, combine all ingredients. Serve with your favorite tortilla chips. It can be eaten right away, but it's better if it sits in the fridge for an hour or so to let the flavors combine.

This makes a double recipe. We found that the original recipe made us just want more. It's easily halved though. Enjoy!