Flickr Photo by MllePetersonDidn'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?