Recipe by GMW
"My neighbor introduced me to this cool dish that can stand alone as an easy side dish or tastes great with chicken made up as fajitas. This is a recipe that can be altered to use up other fruits you have on hand. I have used a mix of mangoes and peaches to make this, and it would probably taste great with pineapple or other tart fruits, but if you like mangoes as much as I do, you will want to let that flavor dominate. Optional to chill before serving."
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1 (15 ounce) can
sweet corn, drained
1 (15 ounce) can
black beans, rinsed and drained
chopped fresh cilantro, or to taste
I was surprised to find how much I enjoyed this! This is a great lighter appetizer that will become a staple in my entertaining menu. Per personal preference, I did sub fresh parsley for cilantro and I used frozen corn instead of canned. Served w/blue corn tortilla strips, this was a big hit w/our guests last evening. THANK YOU for the recipe, GMW!
Mangos were out of season so I used a mango salsa, avocado and some chopped roasted bell. Perfect for Anne Burrell's "potato" fish.
One of my favorite things! I add some chopped hot pepper and some cumin. It is delish!
Wonderful!! Didn't think I could make salsa but this is quick, easy & delicious! I increased fresh cilantro to ½ cup & added ¼ cup candied jalapeños & 1 whole diced fresh jalapeño. I also heated up the juice in a can of diced tomatoes & thickened it with a teaspoon of corn starch & a tablespoon of brown sugar & the juice in the jar of candied jalapeños which gave it some sweet kick. Yum!!!
Delicious. Wish I'd doubled the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Mango, Corn, and Black Bean Salsa
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 12
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