The Super Bowl is just around the corner, that all-American Sunday that purports to be about football, but is really just a great excuse for lots of beer, and anything fried, barbecued or spicy – the hotter, the better. You have to respect the long tradition of junk food favorites out there: Frito pie, Buffalo wings, pulled pork sliders and of course, guacamole and chips. Guac and chips are the staple of Super Bowl Sunday, like turkey at Thanksgiving. Everybody eats it and has their own recipe for the very best version of it. There was a killer guacamole recipe on the Love and Lemons blog last week – it was a roughly chopped, hot and healthy guacamole that looked delicious. It doesn’t seem possible to improve on that, but I do have a black bean and mango salsa that makes a nice complement to guacamole and chips.
I’ve had this recipe for so long I don’t know where it came from, but I also use it as a cold side dish with Mexican food. The flavor combination of sweet and tangy is really refreshing on a salty tortilla chip. It’s a breeze to put together and keeps for hours, unlike guacamole, which needs to be eaten pretty quickly before it begins to turn brown. Hope you love it!
If you’re looking for other Super Bowl party snack ideas, don’t forget to look back at some of my previous posts:
- 1 15-ounce can cooked black beans
- 1 mango, cut into small cubes
- ½ medium sized red onion, diced
- ½ cup grape tomatoes, chopped into small pieces
- 2 tablespoons cilantro, chopped
- juice of one lime
- salt and pepper
- 1 tablespoon jalapeno peppers, diced
- 2 tablespoons extra virgin olive oil
- Rinse and drain black beans.
- Gather and combine all ingredients except jalapeno.
- Garnish with jalapeno peppers and serve.