black bean, corn, man-cado salsa

Name: Black Bean, Corn, Mang-Cado Salsa
Prep time: 20 min
Cuisine: Mexican
Ingredients: 1 - 15 oz can(s) black beans, drained and rinsed; 1 - 2 medium ripe but firm avacados, cubed small; 2 - 3 - roma tomatoes, seeded and cut up in 1/4" dice. can omit if using a can of rotel.; 1 sm/med red onion, small diced; 2 - 3 green onions, diced small; 1 medium ear of corn, roasted and cut off ear; 1- 3 medium jalapenos, seeded, deveined, and minced; 3 clove(s) garlic, grated; 1/2 cup(s) pico de gallo, i use my homemade or 1 can rotel tomatoes chopped fine; 1 handful - of cilantro, chopped; - zest and juice of 2 limes; - a squeeze of honey or agave syrup(approx 2 tsp); s & p to taste

(1 RATING)

131 Pinches 2 Photos

Dee Stillwell

Citrus Heights, CA

Updated on Jul 13, 2013

For the past few years, I have been living a healthier lifestyle, eating mostly complex carbs, lean protein, and doing water areobics. In my quest to keep off the 185 lbs I lost, & keep losing weight, I have been making salsas. Healthy and yummy, what's not to love. 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.

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The roasted corn got added the next day after I took the pic.

prep time 20 Min

cook time

method No-Cook or Other

yield about 4-5 cups of salsa

Ingredients

1 - 15 oz cans black beans, drained and rinsed
1 - 2 medium ripe but firm avacados, cubed small
2 - 3 - roma tomatoes, seeded and cut up in 1/4" dice. can omit if using a can of rotel.
1 sm/med red onion, small diced
2 - 3 green onions, diced small
1 medium ear of corn, roasted and cut off ear
1- 3 medium jalapenos, seeded, deveined, and minced
3 cloves garlic, grated
1/2 cup pico de gallo, i use my homemade or 1 can rotel tomatoes chopped fine
1 handful - of cilantro, chopped
- zest and juice of 2 limes
- a squeeze of honey or agave syrup(approx 2 tsp)
s & p to taste

How To Make black bean, corn, man-cado salsa

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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 can of Rotel tomatoes, a little hot sauce, cayenne, or another jalapeno. You will have to determine how spicy you want it, and add accordingly.
Step 5

https://www.justapinch.com/recipes/sauce-spread/salsa/mama-dees-pico-de-gallo.html?p=1
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