Mango Black Bean Salsa

This Mango Black Bean Salsa has a refreshingly vibrant flavor profile. It combines the sweetness of mango with the earthiness of black beans and the crunch of fresh, sweet corn. The red onion adds a tangy note, while cilantro inserts vibrancy and freshness. Minced jalapeño brings a hint of heat, and lime juice provides some nice tang. Enjoy this salsa with tortilla chips or straight out of the bowl! (No judgment here.)

Ingredients

2 ears fresh sweet corn (or use frozen, thawed corn) (1½ cups)

1 can (15 oz) black beans, drained & rinsed

1 large ripe mango, peeled & diced (1½ cups)

⅓ cup diced red onion (½ medium onion)

⅓ cup finely diced cilantro (~¾ bunch) (Note 1)

2 tablespoons finely minced jalapeño (~1 small pepper) (Note 2)

Juice and zest of 1 large lime

1 tablespoon each: olive oil & honey

¼ teaspoon ground cumin

Fine sea salt and pepper

Optional, for serving: Tortilla chips

Instructions

PREP: If using fresh corn, cut the kernels off from the cob. If using frozen corn, thaw it. (See Note 3).

DICE: Finely dice the red onion, mango, jalapeño, and cilantro. Aim for small, similar-sized pieces for an evenly distributed salsa.

COMBINE: In a large bowl, combine the corn, black beans, diced mango, red onion, cilantro, and minced jalapeño.

FLAVOR: To the bowl, add the lime juice and zest, olive oil, honey, ground cumin, and salt + pepper (I add ½ tsp fine sea salt and a tiny pinch of pepper). Gently mix until all the ingredients are combined.

ADJUST: Taste the salsa and adjust the flavors to your personal preference. You can add more lime juice for extra tang or a pinch of extra salt for more flavor.

REST: Allow the salsa to rest for about 10-15 minutes before serving. This will allow the flavors to meld together.

SERVE: Toss the salsa before serving. If desired, serve with tortilla chips for dipping.

STORAGE: While the salsa is best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for up to three days. Stir well before enjoying.

Notes

Note 1: Cilantro: For this recipe, you'll need most of one bunch of cilantro, depending on the size. To get 1/3 cup of finely chopped cilantro, measure about 1 cup of loosely packed cilantro before it's diced. To prepare, grab the bunch and twist it to rip off the leaves and stems. You can use the leaves and tender stems for this recipe.

Note 2: Jalapeño pepper: You can adjust the spiciness of the salsa by removing the seeds and ribs for a milder flavor, or leaving them in for a spicier kick. When handling jalapeños, wear gloves to avoid getting their natural oils on your skin, which can cause a burning sensation.

Note 3: Corn: We like using fresh sweet corn, cut right off the cob. Yes, you heard it correctly – raw and uncooked! It delivers a natural sweetness and satisfying crunch we love. However, if you prefer a different texture, feel free to grill or char the corn before adding it to the salsa.