Chew on This | Mango Black Bean Salsa with Corn

I have fallen in love with mangos this summer and can't seem to get enough of them.  This Mango Black Bean Salsa is so deliciously versatile.  It will add a punch of tang and a splash of summer color to your meals. Serve this salsa on crunchy tortilla chips, as a side salad or as a garnish for grilled chicken, pork and fish.  Your gang is sure to enjoy the bright, fresh juicy taste and it will gobbled up no matter how you serve it.

This is what you will need:  Black beans, mango, red bell pepper, red onion, garlic, roasted corn, green chiles, olive oil, limes, red wine vinegar, fresh cilantro, cumin, salt and pepper.

I start by rinsing and thoroughly draining the black beans.  Use roasted or grilled corn if you have it, if not, drained canned corn will work.  Peel and dice your ripe, succulent mango and finely dice the red bell pepper, red onion, and mince the garlic cloves.  Finely chop the green chiles (or jalapenos if you want more heat) and your ready to get this salsa on.

Then, combine all of it in a large bowl and stir.

In a small bowl, combine the olive oil, lime juice, vinegar, cumin, and salt and pepper.

Add the fresh cilantro-1 T at a time until you arrive at the desired taste. 

Now, pour this delicious fresh dressing over the mango black bean mixture, stir and refrigerate for at least one hour.

This salsa is so darn yummy served with freshly fried tortillas - my favorite way to eat it!  Make sure to stir before serving and adjust the seasonings if needed. Enjoy!

Mimi

Here is the recipe:

Mango Black Bean Salsa with Corn

Salsa:

2 cans black beans, thoroughly rinsed and drained

1/2 cup red onion, finely chopped

1 mango, diced

2/3 cup red bell pepper, small dice

1 cup roasted or grilled corn off the cob, or a cup of shoepeg canned corn

1 can green chiles drained (or chopped jalapeno pepper if you want more heat)  
2 garlic cloves, finely chopped


Dressing:

1/4 cup lime juice

1/3 cup olive oil

2 T red wine vinegar
1 t cumin

1 1/2 t salt, to taste

pepper, to taste

3 T cilantro, to taste

In a large bowl, combine the black beans, onions, mango, red bell pepper, roasted corn, green chiles or jalapeno peppers, and the minced garlic, prepared as indicated above.

In a small bowl, combine the lime juice, olive oil, red wine vinegar, cumin, and salt and pepper to taste.  Add in the cilantro one tablespoon at a time to reach desired taste. 

Pour lime juice mixture over the beans and mango mixture and stir to combine.  Refrigerate

at least one hour.  Stir before serving and adjust seasonings if needed.

Serve on tortilla chips, or as a garnish for grilled chicken, pork, or fish.  Mango black bean salsa can also be used as a side salad.