I found an awesome salsa recipe and revamped it to make it semi-homemade. When you think of salsa most people think of tomato based salsa but not this recipe. Mexican Mango Salsa is a very light and refreshing dish. It adds a whole new dimension when you add it to grilled chicken breasts or a nice white fish. I absolutely love to eat it with tortilla chips.
Mexican Mango Salsa
1 Medium Mango, diced
2-11 oz. Cans of Mexican Corn, drained
1-29 oz. Can of Black Beans, drained and rinsed
1 Small onion, minced
2 tbsp. fresh cilantro, chopped
Fresh squeezed juice from one whole lime
Salt and pepper to taste
In a medium bowl mix all the ingredients together. Cover and refrigerate. Leave it in the refrigerator for at least one hour before serving. I like to leave it in the refrigerator overnight to let the flavors “marry” together.
*When juicing a lime or a lemon be sure to roll it back and forth several times on a hard surface with the palm of your hand before cutting it in half.
**Before serving it with chicken or fish bring the salsa to room temperature.