RCI-SC.005.0184.001
Tropical Mango Salsa
Tropical Mango Salsa from the Recidemia collection
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- tomatoes5 or 6 unitchopped (save liquid and pour into salsa bowl)
- ears sweet white corn2 unitkernels cut from cob and uncooked
- onion1 mediumdiced - (Vidalia is the best)
- limes2 unitjuice only
- 1 unit
- cilantro4 tbspchopped finely
- fresh mango1 unitpeeled and diced
- 1 unit
- chopped jalapeno pepper to taste1 unit
- of black bean soup1 candrained but not rinsed
Method
1
Chop the tomatoes into bite-sized pieces, reserving all liquid, and transfer to a large mixing bowl with the reserved tomato liquid.
2
Cut the corn kernels from both ears of corn and add them directly to the bowl with the tomatoes.
3
Dice the medium onion finely and add it to the bowl.
4
Peel the fresh mango, dice it into bite-sized pieces, and add it to the salsa mixture.
5
Juice both limes and pour the fresh lime juice into the bowl.
6
Mince the garlic clove and add it to the salsa along with the chopped jalapeño pepper to taste.
7
Drain the canned black beans without rinsing and fold them gently into the mixture.
8
Add the finely chopped cilantro and stir all ingredients together until well combined.
9
Season the salsa with salt and pepper to taste, stirring gently to distribute the seasonings evenly.
10
Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.