Happy Cinco de Mayo

This recipe is easy and comes together very quickly, although it does require a little preparation ahead of time. Allowing the mango salsa to sit in the refrigerator for a few hours helps the flavors to blend. Add meat if you like, I chose to go vegetarian. This is easy to make for 1 or 2, but can be stretched to feed a crowd. The amounts given below are meant to serve 2.

Black beans and rice:

1 can black beans

3/4 cup brown rice uncooked

1/2 cup frozen corn

3/4 cup of your favorite jarred salsa

Flour tortillas

Cook the rice according to package directions. In a separate pot, add the can of black beans, corn, and salsa. Mix together, set on low heat. When the rice is finished cooking, add it to the black bean mixture. Cook until thoroughly heated. Heat tortillas in the microwave for about 10 seconds when you are about to serve.

Mango salsa:

1 mango, peeled and sliced

1/8 cup of onion finely diced

1/2 jalapeno pepper, finely diced

1/4 cup cucumber diced

1/4 cup chopped cilantro

2 Tbsp lime juice

1 plum tomato diced

Salt and pepper to taste

Mix all ingredients together, chill for 2-3 hours, or overnight.

I also like to add avocado to this dish.