Mango Corn Salsa with Black Beans
Fresh ingredients combine to create this colorful, summery Mango Corn Salsa with Black Beans that is as bright and pretty as a sunny day!
Servings: 10 to 12
- 2 to 3 large ears sweet corn husked and silks removed (can substitute 2 cups frozen corn, thawed)
- 2 large mangoes peeled and chopped (1 ½ to 2 cups)
- 15 ounces canned black beans, rinsed and drained well
- 1 small tomato chopped
- ⅓ cup diced red onion
- 1 jalapeno seeded and diced
- ¼ cup chopped cilantro
- 1 lime
- sea salt and freshly ground black pepper to taste
- Tortilla chips
Bring a large pot of water to boil and add sweet corn. Boil for 4 minutes then transfer sweet corn to a colander and rinse well with cold water to cool down and stop the cooking process. When cool enough to handle, use a sharp knife to cut the corn kernels from the cob. Transfer corn to a large mixing bowl. Add mango, beans, tomato, red onion, jalapeno, and cilantro and mix till well combined. Squeeze the juice from one lime over the top and toss to distribute. Season to taste with sea salt and fresh ground pepper.
Serve immediately with tortilla chips. Leftovers can be stored, covered in the refrigerator for a couple of days.
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