Ugh, March is such a tease. In like a lion, out like a lamb my ass. This pussy is roarin' and it's only a week till April. Of course there was that one, glorious day -- near 70 and sunny. Since then its been cold and windy and rainy and schmeh. After all the hibernation of winter my biological clock wants to hop, skip and jump around. The depressing weather, however, is putting my energy at an all time low. So how do you brighten up a gloomy day? Fake a tropical fiesta in your mouth.
So the fiesta started out pretty tame. And to be honest, I like it's original version best. Avocado, mango, cilantro, black beans, lime juice, and honey. So tropically good. I made a huge bowl of this, and didn't even bother with chips. I loved the buttery, smooth textures all around. The lime juice and mango were so bright and chipper, and the nutty avocado and mellow beans felt like they melted with every bite.
As for the cilantro, in my opinion it was just necessary. There is something about Avocado and cilantro -- they're like peas and carrots, Forrest Gump and Jenny -- they belong together. Lime juice is like Bubba, equally necessary but in a different way. Lime juice stops the avocado from browning.
I first prepped the cilantro dressing. Giving the herb a fine chop, stir together with olive oil, honey, salt, pepper, lime juice and zest. The honey gives the dressing amazing texture and smooths out the sharp cilantro-lime tang.
Cube the avocado, squeeze lime juice all over and give it a delicate toss. You'll wanna stir everything fairly delicately because of the avocado. See, I wanted to keep it chunky so you actually got to enjoy big pieces the unique green fruit. Besides, this ain't guacamole buddy. Cube the Mango just the same. If you've never cut up a mango before, it can be a little frustrating -- blame the enormo seed.
Hold the mango upright and narrow and cut the narrow sides off. I know, I know, you want to cut the fat sides off. Well you can't, so settle down. The annoyingly oblong seed in this incredibly delicious fruit gives it shape. Unlike the friendly avocado the mango pit does not easily separate from its flesh, so you have to cut around it. When you cut the narrow sides you can usually hear the knife rustle against the seed. Those narrow sides are the most beneficial. Slice horizontally and vertically then invert the skin (as pictured above) and run your knife along the skin making for lovely little mango squares. Slice along the the remaining two sides of the fruit and get as much mango flesh as you can. Then gnaw on the seed and smile.
Rinse off the black beans and add to the salad. Finally, stir in cilantro dressing. Again, this salad was fabulous. After eating a lot of it, I wanted see if other ingredients would be welcomed. I added strawberries, blueberries and basil. The berries added pops of brights fruity flavors and seedy textures while the basil gave its an aromatic freshness. Each bite was different with the added ingredients, making for an uplifting snack that made me hate March a little less.
4 tablespoons extra virgin olive oil
2 tablespoons cilantro
2 tablespoons honey
2 tablespoons lime juice
(1 tablespoon basil)
15 oz can black beans
1 tablespoon lime juice
(1/2 cup blueberries)