Back to the food...
Mangoes have always been one of my most favorite fruits. I was trying to think of something to go with some enchiladas that I made and I thought this would be perfect. And it was. It totally hit the spot. I love the freshness, the sweetness, and the color that this salsa added to our meal. I sometimes struggle with what to serve as a side when we eat Mexican food. Yesterday we served it with chips, but it also makes a fabulous Latin-style side dish. Forget the authenticity of rice and beans, this is superb just served as a salad--and easily tossed with a little brown rice or quinoa. Too bad there were no leftovers...
Mango, Corn, and Black Bean Salsa/Salad
2-3 roma tomatoes, diced
1 large mango, peeled and diced
1 cup frozen sweet corn, rinsed
1-15 ounce can black beans, drained and rinsed
2 green onions, sliced
2 tablespoons lime juice
¼ cup chopped cilantro
½ teaspoon garlic salt
½ teaspoon sugar
¼ teaspoon cumin
¼ teaspoon cracked black pepper
Combine all ingredients in bowl. Refrigerate salsa for at least 3 hours before devouring.