In Mexico, black bean salsa is similar to soup—quite a difference from dips and salsas you're probably used to. It’s eaten with a spoon, unlike appetizers you'd expect to find next to guacamole, tortilla chips or platters of jalapeño peppers. Dress up your black bean salsa with mango, avocado or corn, and use your new salsa as a sauce to top grilled fish, grilled steak or grilled chicken breasts. Serve any of these with a pitcher of sangria and flan for dessert, and you’ve got yourself a party.
