Black Bean Corn Mang Cado Salsa Recipes

CORN BLACK BEAN AVOCADO SALSA

Steps:

• Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed.
• Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying. I find its flavor is best after an hour or so. (The lime juice and red onion keeps the avocado from turning brown.)

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!

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.

BLACK BEAN, AVOCADO, AND CORN SALSA

Steps:

• Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.

MANGO BLACK BEAN SALSA

Steps:

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

BLACK BEAN, CORN, MANG-CADO SALSA

Steps:

• Rinse black beans well in colander and set aside to drain, while preparing salsa ingredients. I usualy use leftover roast corn that I have grilled, but, I have also cut the kernels off the ear and pan roasted it in a skillet. Cool before adding to salsa.
• Cut up all veggies, fruits, and cilantro, for the salsa, saving the avacado to do last so it doesn't turn brown. Place in container with tight fitting lid. Zest and juice limes and add to the salsa. Squeeze in honey and season with salt and pepper. Mix all together. Cover and refrigerate so the flavors will marry, for a few hours before serving.
• This salsa is very good served with fish or chicken, or even on a veggie burger. Sometimes, I fry corn tortilla chips in canola oil, and serve it with them.
• I almost always have my homemade pico de gallo on hand so adding it to the salsa for a boost of flavor is easy for me. If you don't have any, you can add a little hot sauce, cayenne, or another jalapeno. You will have to determine how spicy you want it, and add accordingly.
• https://www.justapinch.com/recipes/sauce-spread/salsa/mama-dees-pico-de-gallo.html?p=1