Black Bean and Corn Salsa
Part salsa, part salad, this spicy and sweet treat can go over everything. It's delicious on chips, crisp veggies, rice, or grilled chicken, and makes a mean Mexi-style pizza. And it's a no-cook recipe, so you only have to worry about a little bit of chopping and you'll be good to go. This is ready to eat right away, but will benefit from being allowed to sit in the refrigerator for 30 minutes so the flavors can mingle.
We used Habanero Mango Chicken Rub as our seasoning for this salsa—the bright, fruity heat goes wonderfully with the other ingredients in this dish and adds plenty of heat. As is normal for a habanero and habanero-based products, the heat from the blend is delayed by a few seconds so you get to enjoy the sweet and savory flavors in this salsa before the burn kicks in. Feel free to dial in some more heat if you really want to fire things up, just remember to wait a few seconds before tossing in some more spice.
- 1 can (15 oz) canned black beans, rinsed and drained.
- 1 1/2 cup packaged, frozen corn, thawed
- 1 large tomato, diced
- 1 ripe mango, peeled and diced
- 1 small red onion, diced
- 3 Tablespoons fresh cilantro leaves, chopped
- Zest and juice from one lime
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon Habanero Mango Chicken Rub
- 2 teaspoons Granulated Honey
- 1 teaspoon Kosher Salt
1. Mix all ingredients in a large bowl.
2. Stir together until fully combined.
3. Serve.
