1cupcornuse frozen or cook corn on the cob and slice corn off
2mediumroma tomatoes
1bell pepper red, yellow or orange
½largepurple onion
1jalapeno
2garlic cloves chopped
⅓cupcilantrochopped
1tablespoonolive oil
2tablespoonlime juice
¼teaspoonsaltor salt to taste
Instructions
Prepare the fruits and vegetables. Dice the mango into small cubes, about ½ inch by ½ inch.
Dice the roma tomatoes, onion and bell peppers into small pieces, about ¼ inch by ¼ inch. Mince the jalapeno and garlic cloves into tiny pieces.
Remove the stems from the cilantro and chop into small pieces.
In a medium bowl, combine the mango, corn, tomatoes, bell pepper, onion, jalapeno, garlic and cilantro.
Add the olive oil, lime juice and salt. Mix until combined. Refrigerate for 15 minutes to allow all flavors to absorb. Serve immediately.
Notes
Mango: use either fresh or frozen mango. If using frozen mango, defrost and drain all liquid before adding to the salsa.1 cup of fresh mango = about 2 small mangosCorn: use either frozen corn or use cooked corn on the cob and slice off the kernels. If using frozen corn, defrost and drain all liquid before adding to the salsa. Serving Suggestions:
Serve with tortilla chips as a side dish, appetizer, or snack.
Serve on top of your favorite fish, such as salmon or tilapia.
Serve on top of a fresh spinach salad with grilled chicken.