Corn, Black Bean, & Mango Salsa

We just made this at a recent family gathering, and it was immediately devoured. Serve with tortilla chips, as a side or garnish to a protein, or with tacos or burritos.

Alternatively, you can use a larger dice on the veggies and fruit and just eat this as a salad or on top of a bed of greens with some extra protein and avocado for some healthy fat. YUM.

Corn, Black Bean, & Mango Salsa

Veggies | Fruit | Protein
Servings: 4
Recipe From: Katie’s Conscious Kitchen

Ingredients

  • 2 cups corn kernels fresh, cut off the cob or frozen and thawed
  • 1 can black beans drained and rinsed
  • 1 large mango diced
  • 1 red pepper, small dice
  • 1/2 red onion, small dice
  • 1/2 jalapeño, seeds removed and finely diced adjust to heat preference
  • 1 bunch cilantro diced
  • 2-3 limes, juiced adjust to taste
  • 1/2 tsp salt adjust to taste

Instructions

  • Toss all ingredients together in a large bowl.
  • This salad keeps well in the fridge for a day or two. If adding avocado (which is delicious) add it before serving, as it doesn't store well and will brown.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
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3 Comments

  1. I made this for a party at work today and it’s AWESOME!! Everyone loves it. Thank you for all the wonderful tips and recipes.

  2. Janice

    This is a delicious salsa and easy to make as a single serve to take to work for lunch. I’m loving the jalapenos kick and the sweet of the mango. Thank you Katie 🤗

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