Corn, Black Bean, & Mango Salsa

This is salad is immediately devoured at every potluck or gathering we’ve brought it to. I love it scooped with tortilla chips, eaten plain as a side salad, or a chunky salsa for tacos or burritos.

Corn, Black Bean, & Mango Salsa

Veggies | Fruit | Protein
No ratings yet
Print Pin Ratings & Comments
Servings 4

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 good quality sea 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.
Want to Save this Recipe?Become a KCK member to create your own digital cookbooks, access my full recipe library, get my customizable weekly meal plans, and automatically generate grocery lists! Learn More →

Looking for an Awesome Recipe & Meal Planning App?

5 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. 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 🤗

  3. Pingback: Portable Sugar & Flour Free Meal Ideas | Katie's Conscious Kitchen

  4. Pingback: Easy Vegan Burrito Bowl | Katie's Conscious Kitchen

Leave a Comment

Your email address will not be published.

Recipe Rating