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. And this Cucumber and Mango Salsa is worth repeating. It went really well with pork.
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.
Cucumber and Mango Salsa
- 1 cup chopped cucumber
- 1 cup chopped mango
- 1 14.5 oz can black beans, rinsed and drained
- 1 Tbs minced jalapeno, or more if you like it hot
- 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 enjoy!