Tropical Fruit Salsa

So the other day I threw together some really fine fruit salsa--I love the combination of heat and sweet. This is excellent for those fish tacos or just to dress any pan fried, steamed or poached white fish. It will knock your socks off, guaranteed. I tell ya, I ran out of fish for my tacos and just had a fruit salsa taco (corn tortillas of course) and it was dynamite.

Don't sweat it on the measurements; this recipe ain't rocket science (or baking either).

Tropical Fruit Salsa

1 medium tomato, diced

1 small mango, peeled and diced

5 slices pineapple, peeled, cored and diced

1/2 med. purple onion, chopped fine

1 fresh jalapeño, chopped fine (or less, or you can leave this out altogether if you like)

handful of cilantro, chopped medium or fine (your choice)

juice of one lime

Assemble ingredients. Other firm fleshed tropical fruits can be added or substituted for the pineapple. Stir together everything and refrigerate for an hour or two before serving. Will keep refrigerated for several days, but beware! It gets hotter as it ages. Serves 6-8. 

Cuban Black Bean Salad

For those of you that are overdosing on sweets right about now (between my 2 sweet treat posts and the general excesses of the season), here's a goodie that I created from scratch. Normally I don't much care for cold bean salads but this one is an exception. This salad is bright and colorful, healthy and a great dish to take along to a potluck or serve at a summer barbecue. With no mayo or egg based ingredients, there are no safety concerns if it sits out a while at that picnic either. Best if made a day ahead of time so that the spices can marinate and the flavors blossom. This recipe is vegan friendly.

Cuban Black Bean Salad

4 15.25 oz. cans unseasoned black beans, rinsed and drained
1 can sweet corn, rinsed and drained
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2-1 purple onion diced
5-10 green onions chopped
1 c. chopped cilantro
1/3 c. veg. oil
1/2 c. red wine vinegar
1/4 c. lime juice
1 tbsp. cumin powder
1 tbsp. turmeric powder
1 tsp. salt
1 tsp. pepper

Rinse and drain canned items and place in large bowl. Dice all fresh ingredients to about the same size and add to corn and beans. Add liquids and spices. Adjust spices to taste. Stir well--doesn't it look pretty?? Chill before serving. Refrigerate overnight for best flavor profile.