The proportions are pretty flexible, but I like to use equal portions of crab and black beans, and a half portion of mango (it shakes out to about 2 cups each of the former, and 1 cup of the latter). Rinse your black beans and drained them really well, and toss ’em into a bowl with the lump crab meat and diced mango. It’s highly processed with a nutritional profile to match. Whatever you do, avoid imitation crabmeat. Drain it before using, but it doesn’t need to be rinsed. If fresh crabmeat is out of bounds, opt for canned. The seafood counter at your local grocery store should have at least one option. You can (always be you), but pre-picked and freshly packed crabmeat is fair play, and that’s exactly what I did here – Mama ain’t got the time for 100% DIY. Now, that does not mean you need to buy some crab legs, steam them, and pick them yourself. It’s sweet, briny, and mild, and it will last for a couple of days in the fridge in the prepared salsa recipe. Fresh lump crab meat is the jam in this salsa. My preference when sourcing fresh fish and seafood is always, always, always quality over quantity. Since they’re on the small side, you’ll want two for this recipe, and your tastes buds will thank you. If you can get your hands on these guys, definitely try them. I commonly find these at my local co-op and also see them frequently at higher end grocers like Whole Foods and Mom’s Organic Market.Ĭhampagne mangoes are like regular mangos on overdrive – they’re super sweet, incredibly tender, and exploding with flavor. I also really love the smaller, sweeter Ataulfo, or champagne, mangoes pictured above.
#BLACK BEAN SALSA FULL#
I can usually get a full cup of fruit from one mango. The Tommy Atkins variety of mango are what’s commercially available in most grocery stores, and work perfectly here. What Kind of Black Beans Should I Use?īoth canned and cooked from scratch black beans will work, but I like to use canned (I know) in this recipe because they’re a bit firmer than scratch cooked. There’s a lot of choose your-own-salsa-adventure happening here, so let’s go ahead and cover the basics. The base of this salsa is (obviously) black beans, lump crab meat, and diced mango, and you have a few options when it comes to selecting your ingredients. This salsa recipe is easy, fresh, and so fast. Because crab makes everything all “ooh la la”, now doesn’t it? Black Bean and Crab Salsa Recipe Notes This summer salsa recipe is easy enough to whip together in under twenty minutes, but fancy enough to impress. It’s loaded with flavor and texture, with big briny bites of crab perfectly paired with sweet chunks of mango.
This black bean salsa with crab and mango is a super fun, protein packed twist on the classic. If you find yourself thinking “ugh, not another black bean salsa recipe” then sit up and tune in, because this is so not that. It’s one of my favorite recipes to bring to a picnic or potluck, or to tuck into on a Friday night on the patio with an ice cold cocktail. I love salsa almost as much as I love my kids (okay, maybe sometimes it’s a tie). The warm weather has firmly settled in, and that means I have a very important announcement – it’s officially SALSA SEASON! Woot!