Corn Black Bean And Mango Salsa Recipes

MANGO CORN SALSA WITH BLACK BEANS

Steps:

• 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.

BLACK BEAN CORN MANGO SALSA

Steps:

• Rinse and drain the black beans and the canned corn.
• Remove the seeds from the jalapeno and finely dice. If you like added heat, leave the seeds in.
• Finely dice a 1/4 of a red onion.
• Remove the seeds and stem off of the red pepper and finely dice it.
• Peel and dice a ripe mango. (check out this post on how to peel a mango)
• Finely chop the cilantro.
• I like to zest the lime in addition to juicing it. It adds just a bit more pop of flavor.
• Stir all the black bean salsa recipe ingredients together.
• Take a taste and adjust the seasoning to your taste.
• It might need a sprinkling of salt or a drizzle of olive oil.
• Another tasty addition is a diced avocado. YUMMY!

MANGO BLACK BEAN SALSA

Steps:

• In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.

BLACK BEAN MANGO SALSA

Steps:

• Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.

CORN & BLACK BEAN & MANGO SALSA

Steps:

• Combine all the ingredients in a bowl and mix well.
• Refrigerate in a covered container for up to 3 days.
• Serve with crostini.

GRILLED CORN AND BLACK BEAN SALSA

Steps:

• Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips. Margarita Preparation: Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge. Habanero Syrup Preparation: Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.
• To make the portable coasters: Cut 3 inches off one non-perforated side of a VIVA® towel; Fold perforated sides towards center of VIVA® towel, creating creases 2 inches from each edge; With VIVA® towel flap-side up, set margarita glass on top, in the center; Bring folded sides of VIVA® towel toward stem of glass to cover the base of the glass. (There will be a thin strip of the base that remains uncovered.); Secure flaps around base with two 1 1/2-inch-pieces of clear tape (optional); To finish, fold remaining flaps under base of glass, and secure with clear tape or sticker.

CORN, BLACK BEAN AND MANGO SALSA

Steps:

• MIX all ingredients in large bowl.
• Refrigerate.

BLACK BEAN MANGO SALSA

Steps:

• Combine all of the above ingredients and chill in fridge for 1 hour.
• Best if served the same day.

MANGO BLACK BEAN SALSA

Steps:

• COMBINE all ingredients in medium bowl. Refrigerate until ready to use. Serve with lime-flavored tortilla chips or as an accompaniment to grilled fish, chicken, or pork.