Mango Corn Salsa: Meals With Mileage Leftovers

Flickr Photo by MllePeterson
Didn't think corn could get any better than yesterday's recipe?

Surprise! Try out this fresh mango corn salsa. You can eat it with chips, stuff it in a taco, or top it over fish, chicken, pork, or beef.

I love how the savory corn and black beans mix with the sweetness of the mango and tomatoes.


Mango Corn Salsa

  • 2 ears grilled corn from last night
  • 1/2 cup black beans
  • 2 diced avocados
  • 1 diced mango
  • 1 cup diced tomatoes
  • 1/4 cup diced red onion
  • 6 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped cilantro
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon sugar

1. Cut corn off last night's leftover cobs. In a large bowl, combine corn, black beans (drained and washed), avocados, mango, tomatoes, and onion.

2. Toss and stir in dressing: Lime juice, oil, cilantro, cumin, salt, and sugar.

3. Chill in fridge 1 hour and stir before serving.

I plan on adding it to grilled fish. How about you?


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