Cucumber and Mango Salsa

I’ve been enjoying playing around with various non-tomato salsas recently. My favorite is probably still the mango or peach salsa I’ve written up before. The grape and cucumber salsa was also delicious.

My parents came down for a visit over the weekend and one night I cooked up some pork tenderloin with my favorite bourbon marinade. Looking for a light side dish, I found a cucumber, mango, and black bean “salad” in the recent issue of Cooking Light. I had most, but not all, of the ingredients. I didn’t have any orange juice, so used some lemon juice instead. I was also mostly out of cilantro unfortunately. The patch in my garden has gone to seed with this heat, although I managed to salvage a few small leaves. I’m guessing they are calling it a salad because of the black beans, but with fruit and jalapenos it sure seems like a salsa to me. It went great with the barbecued pork and kept well for leftovers the next day.

Grape, Cucumber and Mango Salsa

  • 1 cup chopped cucumber
  • 1 cup chopped mango
  • 1 Tbs minced jalapeno (or more to taste)
  • 1 Tbs (or more) chopped fresh cilantro
  • 2 Tbs lime juice
  • 1 Tbs lemon juice (or orange juice)
  • 1/2 tsp salt

Mix everything together and let it stand for an hour or so.

 

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Comments

  1. ooo- that sounds yummy!

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