I know that less than a week ago I posted my favorite veggie burger ever. Is it overdoing it to say that this is my favorite salsa ever? That nothing else compares? That any tomato salsa I’ve ever had doesn’t even hold a candle to this beauty here. No, not overdoing it in the least. Black Bean Corn Mango Salsa (yes, how original of a name!) was introduced to me by my former roommate, Megan. Craigslist really came through for me when I first moved to Denver as Megan and I are kindred spirits in the food department. Really, we were a perfect fit: she preferred the burnt edge pieces and I got to eat the moist, sometimes undercooked middle. A loaf of banana bread didn’t last long at our place.
Megan and I both made a lot of black bean corn mango salsa the three years we lived together, although we never really had a recipe. I remember both of us asking each other, “What are the ingredients again?” Upon making this post, I finally had to write down what I actually use in the salsa. Thanks, Meg, for such a great dish!
Black Bean Corn Mango Salsa
1 large (24 oz) can black beans, drained and rinsed
2 cups corn kernels
2 mangoes, diced ( you can always use frozen)
1 red, orange, or yellow bell pepper
½ red onion, thinly diced
1 cup cilantro leaves, chopped
Juice and zest of 2 limes
½ tablespoon cumin
Salt, to taste
Mix all ingredients together until lime and spices are well incorporated. Serve with salty tortilla chips.