Mango Corn And Black Bean 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!

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.

BLACK BEAN AND MANGO SALSA

Steps:

• Put the beans into a large bowl and add the diced mango, red onion, roasted tomatoes, grated ginger root, cilantro, lime zest, orange zest and juices and drizzle with the oil. Season with salt and pepper, to taste. Lightly toss, cover and refrigerate until ready to serve.;
• Preheat broiler on low. Quarter the tomatoes and place them on a baking sheet. Drizzle with olive oil, sprinkle with sea salt and fresh black pepper, to taste. Place in oven and broil for about 5 to 7 minutes until slightly golden brown and softened. Cool.;

MANGO AND BLACK-BEAN SALSA

Steps:

• Gently mix all ingredients together; avoid stirring, which mashes the salsa. Refrigerate until serving time. Serve at room temperature, using some to top the swordfish, the rest on the side.

MANGO BLACK BEAN SALSA

Steps:

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

CORN 'N' BLACK BEAN SALSA

Steps:

• In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

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.

BLACK BEAN MANGO SALSA

Steps:

• Mix all ingredients until well blended.
• Refrigerate for at least 1 hour.
• Serve with tortilla chips or grilled chicken.

BLACK BEAN AND GRILLED CORN SALSA

Steps:

• Heat grill to medium hot. Place peppers on grill, and cook, turning, until skin is black all over, 5 to 10 minutes for jalapeno and 10 to 15 minutes for red pepper. Place grilled peppers in a brown paper bag; let stand about 10 minutes. Remove peppers from bag, and peel away and discard charred skin; rinse your fingers from time to time under cool running water, if necessary, but do not rinse the peppers. Remove and discard stems and seeds. Mince jalapeno, and transfer to a large bowl. Cut red pepper into 1/4-inch pieces, add to jalapeno, and set aside.
• Place ears of corn directly on grill. Cook until brown and tender, turning often, about 10 minutes. Remove from grill, and let cool slightly. Use a sharp knife to cut the kernels off the cob; add to peppers.
• Add lime juice, black beans, parsley, red onion, garlic, olive oil, and cayenne to corn and pepper mixture, and toss well. Season with salt and pepper, and serve.

BLACK BEAN MANGO SALSA RECIPE BY TASTY

Steps:

• In a bowl, combine mango, black beans, red onion, cilantro, jalape​ñ​o, and salt.
• Pour in Frank's Red Hot Original and lime juice. Fold to combine everything.
• Serve with tortilla chips.
• Enjoy!