Mango Salsa Recipe
"Add a few extra ingredients
and
create an outstanding light meal." Capt'n Salsa
A few extra ingredients added to a Mango Salsa Recipe will create an outstanding light meal.
Mango salsa recipe provides an excellent foundation for a variation on an old theme.
The nutty, caramelized flavor of roasted corn contrast with the tartness of the mangos will certainly awaken your sleeping taste buds.
Serve over a bed of fresh spring greens for an excellent light lunch or dinner, toasted French rolls with Chipotle butter, and a glass of light refreshing Pinot Grigio. Mango, Roasted Corn and Black Bean Salsa
Ingredients
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1 Tablespoon olive oil
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2 garlic cloves, minced
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3 cups fresh corn kernels (about 6 ears)
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2 cups diced mango
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1 cup chopped red bell pepper
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1 cup chopped red onion
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Juice from 1 large lime (about 1/3 cup)
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¼ cup chopped fresh cilantro
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½ teaspoon kosher salt
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1 Chipotle chile in adobo sauce, drained, seeded and chopped
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2 cans black beans, rinsed and drained (15 oz cans)
- 8 cups of fresh spring salad greens
Directions:
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Heat the Olive oil in a large skillet over medium-high heat. Add garlic, cook for about 1 minute.
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Stir in the corn kernels; cook until browned about 8 minutes, stirring occasionally.
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Place the corn mixture in a large bowl. Add the mango, bell pepper, onion cilantro, lime juice, salt, chile and black beans and stir well.
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Then arrange a handful of greens on each of 8 serving plates.
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Spoon 1 cup of the mango, corn and black bean salsa over the greens.
Makes 8 servings.
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