Sweet Corn, Mango, and Black Bean Salsa
By Chef Michelle Bernstein—Azul Restaurant, Miami.
Course
Salads
Cuisine
Mexican
Ingredients
2
ears sweet corn
husked
1
can
black beans
rinsed and drained
1
mango
pitted and cubed (about 1 cup)
3
Tbsp
lime juice
1
Tbsp
olive oil
1
green onion
thinly sliced
1
jalapeño pepper
finely chopped
1/4
tsp
salt
Instructions
Preheat outdoor grill or broiler.
Grill or broil corn, turning occasionally, until some kernels turn golden brown, 10–12 minutes; cool.
Using a sharp knife, cut corn off cobs (makes about 1-1/4 cups).
In a medium-sized bowl, combine corn kernels with black beans, mango, lime juice, olive oil, green onion, jalapeño and salt.
Serve with grilled or roasted meats, if desired.