Mango Corn Salsa with Black Beans
Brighten up your summer party menu with this Mango Corn Salsa with Black Beans. This vibrant salsa is a delicious dip, topping for tacos or burrito bowls, or a fresh side dish!
Servings: 10
Calories: 85kcal
Ingredients
- 2 to 3 large ears corn on the cob husks and silks removed (can substitute 2 cups frozen corn, thawed)
- 2 large Ataulfo mangoes peeled and chopped (1 ½ to 2 cups)
- 15 ounce can black beans rinsed and drained well
- 1 small tomato chopped (Roma-style tomatoes work well)
- ⅓ cup diced red onion
- 1 jalapeño seeded and diced
- ¼ cup chopped cilantro
- 1 lime
- Fine ground sea salt and freshly ground black pepper to taste
- Tortilla chips for serving
Instructions
- Bring a large pot of water to boil and add the ears of corn. Boil for 4 minutes then transfer the corn to a colander and rinse well with cold water to cool them down and stop the cooking process. When cool enough to handle, use a sharp knife to slice the corn kernels from the cob and into a large mixing bowl. Add the mango, beans, tomato, red onion, jalapeño, and cilantro and mix until well combined. Squeeze the juice from the lime over the top and toss to distribute. Season to taste with sea salt and black pepper.
- Serve immediately with tortilla chips, as a topping for tacos or burrito bowls, or as a side dish.
Notes
Store leftovers in a an airtight container in the refrigerator for up to 2 to 3 days.
Nutrition
Calories: 85kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 226mg | Potassium: 295mg | Fiber: 4g | Sugar: 7g | Vitamin A: 617IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mg