Corn, Black Bean, & Mango Salsa

We just made this at a recent family gathering, and it was immediately devoured. Serve with tortilla chips, as a side or garnish to a protein, or with tacos or burritos.

Alternatively, you can use a larger dice on the veggies and fruit and just eat this as a salad or on top of a bed of greens with some extra protein and avocado as a fat. YUM.

Corn, Black Bean, & Mango Salsa

Veggies | Fruit | Protein
Servings: 4
Recipe From: Katie’s Bright Kitchen

Ingredients

  • 2 cups corn kernels fresh, cut off the cob or frozen and thawed
  • 1 can black beans drained and rinsed
  • 1 large mango diced
  • 1 red pepper, small dice
  • 1/2 red onion, small dice
  • 1/2 jalapeño, seeds removed and finely diced adjust to heat preference
  • 1 bunch cilantro diced
  • 2-3 limes, juiced adjust to taste
  • 1/2 tsp salt adjust to taste

Instructions

  • Toss all ingredients together in a large bowl.
  • This salad keeps well in the fridge for a day or two. If adding avocado (which is delicious) add it before serving, as it doesn't store well and will brown.

Notes

If you are following Bright Line Eating and want to weigh and measure this salad, start with a large bowl zeroed on your food scale. Suppose you want to make 4 servings of salsa and you want each serving to contain 3 oz of beans (1/2 protein), 6 oz of veggies, and 3 oz of fruit. Then, multiply those amounts each by 4 and add each to the bowl, zeroing the scale in between. Then toss with the rest of the ingredients. Divide the finished dish into 4 equal portions. 
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2 Comments

  1. I made this for a party at work today and it’s AWESOME!! Everyone loves it. Thank you for all the wonderful tips and recipes.

     

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