My husband said that I couldn't let summer slip away without sharing my Black Bean, Corn and Mango Salsa. This is so delicious with grilled fish, roasted, chicken, any Mexican dish, and even eaten simply straight out of the bowl with tortilla chips. It's quick to make, very inexpensive, and so good.
You will need:
1 ear of corn
1 mango
1/2 medium onion
a couple of tomatoes
1 can of black beans
1 jalapeno pepper
a handful of cilantro
ground cumin
salt
Peel and cut the mango into bite sized pieces
I like to roast my corn to give it a good flavor before using. It's not necessary - in fact, you could even use a can of whole kernel corn, (drained). You only need 1 cup of corn, so I will use 1 ear for this recipe, and save the other ear for a different recipe later.
Drain and rinse the black beans, (this removes all the starch and gives a much fresher taste).
Chop the 1/2 onion into small pieces. In the spring time, I use fresh green onions for a much fresher taste.
Chop your tomatoes to equal about 1 cup.
Dice the jalapeno pepper (remove ribs and seeds). I am only using 1/2 of the pepper, (I don't like it very hot, if my husband had his way we would use the whole pepper), this is strictly a matter of taste, how much you use.
Chop the cilantro, you will need about 1/4 cup, of course I like lots of cilantro and you can always add more. This gives the salsa a nice fresh taste.
Combine all the chopped ingredients in a medium bowl. Add 1/2 tsp of ground cumin.
Mix well. Now add sea salt to taste. You can use table salt, but I find that sea salt seems to be the secret to a fresher tasting salsa. And that's it!!
Pour the salsa in a bowl and enjoy. Or serve it on top of freshly grilled fish, (YUMMY). Tonight, I'm going to serve this with fresh made chili rellenos. The contrast of the hot rellenos and the cool salsa are a great dish.
Keep the leftovers in a covered container, and serve them up with tortilla chips when you want a fresh alternative to tomato salsa.
ENJOY!!
Oh my goodness! My mouth is watering!
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