About a million years ago (or so it seems), I used to make a black bean and mango salad that I ate like salsa. It was great for parties and late night snack attacks. And then, somehow, I forgot about it. 

Until now. Except this time I'm using local, in-season, and juicy as heck nectarines for the mango. It's a good way to put a dent in all of the gorgeous summer produce we've got on hand. Though, if you have peaches handy, by all means, sub those babies instead.

It's a simple recipe. Mix a bunch of things together and then plop everything over some lettuce. Crumble on some tortilla chips for a jolt of crunch, add a spoonful of salsa and if you're feeling it, a spoon of sour cream (or not). 

It's summer on a plate and there's nothing better than a simple meal that you can whip up in under 15 minutes. 

Nectarine and Black Bean Crunch Salad

2 large nectarines or peaches, diced

1 can of black beans, well rinsed

1 sweet red, green or yellow pepper, diced
1 or 2 green onions, diced

a handful of cherry tomatoes, halved

juice of 1 lime

2 tablespoons red wine vinegar

1/2 teaspoon ground cumin

few shakes of your favourite hot sauce

pinch of kosher salt

lettuce, torn into bite-sized bits

salsa

tortilla chips, crumbled

sour cream (optional)

In a large serving bowl, lightly mix together the diced nectarine, black beans, sweet pepper, green onions and cherry tomatoes. Squeeze over the lime juice and add in the red wine vinegar, cumin, salt and hot sauce. Taste to adjust seasoning, if needed. Lightly toss. 

Take 4 plates and cover the bottom with lettuce. Add a scoop or two of the black bean/nectarine mixture and then crumble on the tortilla chips, along with a spoonful of salsa and sour cream if using. Dig right in.

By Jeannette Ordas of Everybody likes Sandwiches