A unique tropical salsa recipe made with black beans, diced avocado, red onion and velvety just-ripe banana. Perfect for serving alone or over a fish fillet.
So I had this brainstorm the other night. I've been working on this food blog for years and I think it's finally crept its way into my sleeping brain. Like writing in general. I've had many a screenwriting or fiction story pop into my head in a dream, only to find myself scrambling in the morning to jot it down before it inevitably fades into oblivion.
This is one of those ideas. I must have known I had a banana on the counter downstairs in the kitchen. That must have prompted the idea. I saw the banana next to a can of black beans and I think it was another freaky instance of food talking to me. Telling me things. "Mike. I want to be SALSA!" So salsa it is.
It did seem odd at first, banana in a salsa, but when you think about it, not really. It all depends on what you pair with it. You have to consider the flavors and the textures. Textures are easy here. Bananas are softer when just ripe, with only a bit of give. You don't want to get anything too soft. Same with black beans. They're soft but not squishy, with just a hint of firmness. Avocados as well. Make sure they have only a bit of give, not too soft. Bring in some crunchy, bold red onion and jalapeno peppers for a textural contrast and it works. Very tasty.
The flavor is compelling, too. I made a large batch and brought it to a neighborhood party and it was well received. Different, of course! But surprising. The original idea was to serve it over salmon. I probably serve salmon in the house at least once a week and it's fun to experiment with different recipes, so expect to see that recipe next. I guess I didn't truly expect this to work as a standalone, but it totally did. Happy! I hope you enjoy it.
Black Bean-Banana-Avocado Salsa - Recipe
- 1 can (12 ounces) black beans, drained and rinsed
- 1 banana (just ripe), cubed
- 1 avocado, peeled, pitted and cubed
- 1 jalapeno pepper, diced
- 1 small bunch cilantro, chopped
- 1 small red onion, diced
- ¼ cup white wine vinegar
- Juice from 1 lime
- Salt to taste
- In a large mixing bowl, add black beans, banana, avocado, jalapeno, cilantro and onion. Stir.
- Add white wine vinegar and lime juice to a separate mixing bowl and whisk together. Pour over the salsa and stir.
- Season with salt to taste and stir.