Does packing for a trip give you anxiety? I’m such a neat freak with organized to-do lists and outfits layed out perfectly with matching sandals right down to the makeup and jewelry. Ridiculous I know. May has suddenly crept upon us, and I realized Cinco de Mayo is this weekend. It just so happens Brock and I will be celebrating in tropical paradise under the hot sun with margaritas. Sorry I can’t take you with me. This so-called spring we’re having makes you wanna run fast to wherever there is tank top and flip flop weather.
I had no intentions of sharing this recipe till summer when corn and peppers are at their peak season. However, mangos and fresh corn were at the local market, and it’s Cinco de Mayo. Ok. You twisted my arm. Tacos it is.
This is a champagne mango which is a little different from the dark green and red skinned variety. I chatted with a super helpful produce guy about the mangoes because honestly I didn’t know how to choose one from another. He taught me that the greener ones are still firm and not as ripe and less sweet. The yellow ones are fully ripe, sweeter, and the flesh is softer. Similar to the way a banana ripens. I opted for a green one so I could catch it right before it fully ripened which allowed the mango to hold up well in these tacos.
There are several ways you could char the corn. I opted for the open flame on the gas stove. You could use a grill pan or oven broiler. Even frozen corn would work just as well.
This is a great dish to serve at a party. It can be served at room temperature and can also be made a day ahead. You could even skip the warmed tortillas and use it as a salsa with chips or serve the bean salad by itself as a side dish. I roasted a boneless, skinless chicken breast seasoned with cumin and coriander, cut it into strips, and served it right over the tacos. Perfect for vegetarian and non-vegetarians alike. Now where’s that margarita…
Mango and Black Bean Tacos with Basil Lime Vinaigrette
adapted from Giada De Laurentiis
serves 4 to 6
2 ears fresh corn, husks removed
1 (15oz) can black beans, drained and rinsed
1 (15oz) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and diced
2 jalapeno peppers, cored, seeded, and diced
1 mango, peeled and diced
12 corn tortillas, warmed
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
kosher salt and freshly ground black pepper
To char the corn, use tongs and place one ear of corn over a low flame on a gas stove. Rotate frequently on all sides (you will hear popping sounds) for about 10 minutes until charred. Repeat for the remaining ear of corn. Using a sharp knife, cut the kernels off the cob.
In a large bowl, add the corn, black beans, garbanzo beans, red pepper, jalapeno, and mango.
In a small bowl, add the lime zest, lime juice, balsamic vinegar, basil, cumin, and olive oil. Whisk together until well blended. Season with salt and pepper.
Pour the vinaigrette over the bean mixture and toss to coat. Serve with warm tortillas. Season with salt and pepper to taste.