There is nothing I like better than sweet salsa. Don't hear me wrong, I love spice at all levels, but in the summer, there is something so refreshing about a salsa with a sweet and cooling side. This Mango Salsa was actually dreamed up while making a mango quinoa salad, and as I was experimenting, I made a few versions including this basic yet colorful mix that turned out to be a tasty salsa for summer chip-dipping.
Ingredients
- 1 Cup Corn
- 1 Jalapeno, chopped (de-seed for less spice)
- 1 Red Onion, chopped
- 1 Large Red Bell Pepper, chopped
- 1 Large Mango, chopped
- 1 Can Black Beans (optional, with juice)
Preparation
While this recipe comes together super quickly without any cooking involved, there is a lot of chopping so make sure you have a good, sharp knife or (even better!) a great chopper!
Instructions
If using fresh corn, boil the cobs for 5-6 minutes and allow to cool before cutting the kernels off. If using canned or frozen corn, just bring to room temperature and include.
For all other ingredients, chop to small pieces and stir to combine. Refrigerate for 15-20 minutes or overnight prior to eating.
