With Cinco de Mayo right around the corner, and since May is National Salsa Month, my fiance and I decided to play around in the kitchen and concoct what turned out to be an oh-so-simple and oh-so-good salsa recipe, featuring mango, black beans, tomatoes, corn, jalapeños and more.
Grab some tortilla chips and some friends and dig in!
Mango and Black Bean Salsa
- 1 mango, peeled and medium diced
- 1 (15-oz) can corn, drained
- 1 (15-oz) can black beans, drained
- 2 vine-ripened tomatoes, medium diced
- 1 red onion, diced
- 2 jalapeños, deseeded and diced
- 1 red hot chili pepper, deseeded and diced
- ¼ cup cilantro, chopped
- Juice of 2 limes
Prep all ingredients and mix everything together in a large bowl.
Serve with corn chips and enjoy!
Makes 4 cups.
About the Author
Nisa Burns is a recent culinary school graduate from the Art Institute of Virginia Beach and the author of Kitchenability 101: The College Student’s Guide to Easy, Healthy and Delicious Food. She shares accessible recipes and tips for new cooks on her blog at Kitchenability.com and on her YouTube channel.