Black Bean, Corn, Mang-Cado Salsa
This recipe started out as several different salsas..black bean, mango, & corn. I decided to combine them into one. The result is now a family favorite. Serve with fish, grilled chicken, or just eat it on homemade tortilla chips. yummm
My laptop fried & lost pix, but I will add my own soon after making this again.
1 - 15 OZ can(s)can black beans, drained and rinsed
2 largeripe but firm mangos, cubed small
2 largeripe but firm avacados, cubed small
4roma tomatoes, seeded and cut up in 1/4" dice
1 mediumred onion, chopped small
1 largeear of corn, roasted and cut off ear
2 - 3 mediumjalapenos, fresh, minced
3 clovegarlic, grated
1/3 cpico de gallo, i use my homemade
1 handfulof cilantro, chopped
·zest and juice of 2 limes
·a squeeze of honey or agave syrup(approx 2 tsp)
·salt and pepper to taste
How to Make Black Bean, Corn, Mang-Cado Salsa
- Rinse black beans well in colander and set aside to drain, while preparing salsa ingredients.
I usualy use leftover roast corn that I have grilled, but, I have also cut the kernels off the ear and pan roasted it in a skillet. Cool before adding to salsa.
- Cut up all veggies, fruits, and cilantro, for the salsa, saving the avacado to do last so it doesn't turn brown. Place in container with tight fitting lid.
Zest and juice limes and add to the salsa. Squeeze in honey and season with salt and pepper. Mix all together. Cover and refrigerate so the flavors will marry, for a few hours before serving.
- This salsa is very good served with fish or chicken, or even on a veggie burger. Sometimes, I fry corn tortilla chips in canola oil, and serve it with them.
- I almost always have my homemade pico de gallo on hand so adding it to the salsa for a boost of flavor is easy for me. If you don't have any, you can add a little hot sauce, cayenne, or another jalapeno. You will have to determine how spicy you want it, and add accordingly.