📖 Instructions

1. Let's start with the salsa. Grab your red onion, and dice it finely. Nobody likes big chunks of onion in their salsa, right?
2. Next, de-seed and dice that jalapeño! Remember, if you like it hot, leave some seeds in. Be careful not to touch your eyes afterward...trust me on this one. Ouch!
3. Now, peel and dice your mango. I like to use a ripe but firm mango for the best texture. A squishy mango will make your salsa a bit mushy.
4. Chop up that cilantro! Fresh cilantro is a must for this salsa. If you're one of those people who think cilantro tastes like soap (I feel bad for you), you can use parsley instead. But seriously, try the cilantro!
5. In a mixing bowl, combine the diced red onion, jalapeño, mango, black beans (rinsed and drained, of course!), cilantro, lime juice, and olive oil. Gently stir everything together until it's well combined.
6. Give it a taste! Add salt and pepper to taste. You might want to add a little more lime juice if you like it tangy. This is your salsa, so make it how you like it!
7. Now, let's make those plantain chips! Peel your green plantains. This can be a bit tricky, but if you score the peel lengthwise and then pry it off with your fingers, it should be easier.
8. Slice the plantains into thin rounds. A mandoline slicer is your best friend here, but a sharp knife will also do the trick. Just be careful not to slice your fingers!
9. Heat some vegetable oil in a large skillet or frying pan over medium-high heat. You'll want enough oil to cover the bottom of the pan.
10. Carefully add the plantain slices to the hot oil in a single layer. Don't overcrowd the pan, or the chips will steam instead of getting crispy.
11. Fry the plantain chips for about 2-3 minutes per side, or until they're golden brown and crispy. Keep an eye on them, as they can burn quickly!
12. Remove the plantain chips from the pan and place them on a paper towel-lined plate to drain excess oil.
13. Sprinkle the plantain chips with salt while they're still warm. This will help the salt stick to them.
14. Serve the black bean and mango salsa with the plantain chips. And maybe a margarita? Just a thought...