Black bean salsa is one of my favorite summer sides. I make huge batches of it every summer and I serve it alongside just about everything, and it’s fantastic on its own or with tortilla chips. I was craving it last night after making tons of tamales with my friend/fellow medic student Ashley and her family, so I decided that I would make it this evening. I found mangoes at the store today for a surprisingly good price, but you can always substitute the mango for peaches or papaya.

Everything is in its place and ready to go.

You’ll need (get ready, it’s a long list):
2 large cans of black beans
1 onion, chopped (I usually use red onion but I didn’t have any today)
1 mango, peeled and diced
2 tomatoes, chopped
2 ears of corn, removed from the cob
3 chipotle peppers, finely chopped
1 tbsp chopped garlic
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp lime juice (or lemon, that’s fine too)
1 tsp kosher salt
1 tsp dried oregano
1 tsp dried basil
1 tsp dried cilantro
1/2 tsp cumin
1 tsp honey
Several shakes of the hot sauce of your choice
1 shot good tequila, optional

Open the cans of beans and rinse them under cold water to get rid of the thick, sludgy crap that’s in the can. Add them to a big bowl and mix in the mango, corn, tomatoes, and onion. Add the chipotle peppers and the garlic, and stir lightly just to mix everything together. Pour in the olive oil, red wine vinegar, lemon or lime juice, and honey, and again mix lightly (this is also the time to add the tequila, if you’re feeling dangerous). Add the dry spices and shake as much hot sauce on top as you would like. Give the salsa one last stir and then pop a lid on it and throw it in the fridge overnight so that the flavors can blend. Eat and enjoy!

Resist the urge to eat the entire bowl. Let everything mix in the fridge overnight!