Every Summer deserves salsa. This simple little salsa is a fan-favorite, kid-friendly, and can be made as mild or spicy as you want. Follow this recipe as your base and then spice it up as you like!
Start with a few simple ingredients: rinsed black beans, mango, frozen-thawed and rinsed white corn off the cob, red onion, roma tomatoes, green pepper and lime.
One of my favorite things about a red onion is how beautiful it is. Fresh produce is eye candy. Make sure to finely dice your onion – unless you like big chunks of onions, of course.
And to avoid having really wet salsa, you want to de-seed your roma tomatoes. To do that, just take a small spoon and scoop out the center. This way you’ll just have the meat of your tomato to dice and you can add the center portion to your compost.
Once you’ve diced your pepper, tomato, onions (and possibly cilantro and deseeded jalapeño pepper), add all of the ingredients into a bowl and then squeeze the juice of two limes over top the salsa.
Throw a pinch of sea salt into the salsa and then mix it up – I find that clean hands are the best way to mix the salsa. In the kitchen, hands are often the best cooking utensil.
Let’s be honest – corn tortilla chips aren’t a health food. But sometimes life calls for ’em – especially outside, by the pool, with ice cold water and good company. Other ways to enjoy this salsa is over some fish, cold on top of hot rice, in a burrito…or just as it is, with a spoon.
Don’t forget to print the recipe, pin it and share it on Facebook. Your friends will thank you!