Black Bean-Mango Salsa

Rather than serving this 'salsa' like a dip for tortilla chips, the original recipe suggested it as more of a side dish alongside beef. To that end, I decided to try sauteeing up the vegan "steak" strips from LightLife, and serving this salsa on the side! With 14 grams of protein per serving and 0 fat, these fake meat strips are way healthier than real thing, too.

The salsa itself is a snap to prepare. Remove 1 chipotle chile from a can of chiptole chiles in adobo sauce. You only need 2 teaspoons chopped chile for this recipe, so save the rest of the for another use (they freeze beautifully in individual portions of an ice cube tray!).

Combine the 2 teaspoons chopped chipotle chile in a bowl with 1/4 cup finely chopped red onion, 2 tablespoons chopped cilantro, 1 and 1/2 teaspoons finely chopped jalapeno pepper, 1/2 tsp. hot sauce (such as the Hot Stuff from the Wizard), 1/4 tsp. salt, 1 peeled and chopped mango, and 1 drained and rinsed (15-ounce) can of black beans. Toss to combine.

1/2 a cup of salsa is 120 calories - you'll have 5 or 6 servings depending how large your mango is.


Cost:
red onion $0.58
mango $1.99
canned black beans $1.99