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
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?