Black Bean, Corn and Mango Salsa

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This salsa.  What can I say about it?  It’s wonderful!  I love black bean and corn salsa.  I love guacamole.  This was a way to combine the two and add a little mango for a sweet/tart twist.  Do you like cilantro?  Yuck!  I don’t care for it.  So I used flat leaf parsley instead.  I roasted my corn on the cob and jalapeno in a rather unorthodox way.  I put them directly on the burner of my electric stove.  Hey, it worked and that’s all that matters, right?  Necessity is the mother of invention and all that kind of stuff.

Black Bean, Corn and Mango Salsa 

1 ear of corn on the cob

1 small jalapeno

1 medium tomato, skinned and diced

1 large avocado, pitted and diced

1/4 cup onion, small dice

1 tsp. garlic, chopped

1 mango, peeled and diced

15 oz. can black beans, rinsed and drained

juice from two limes

1 Tbs. chopped parsley

1 tsp. salt

1 tsp. pepper

Preheat burner or grill pan (if using the grill pan, you’ll need to oil it slightly) on medium heat.  Place husked and washed corn and washed jalapeno pepper directly on the burner or on the grill pan.  Cook for 5-10 minutes, turning with tongs to get nice char marks on all sides.  Place jalapeno in a zipper bag and allow to steam for 5-10 minutes for easy removal of skin.  Place corn on a platter or cutting board to cool enough to cut off the cob.  Meanwhile, cut a small x on the bottom of the tomato.  Place in boiling water for about 5 minutes.  Remove from the water and peel off the skin.  Chop into a small dice.  Place in a small bowl.  Cut corn off the cob and place in the bowl with the tomato.  Remove jalapeno from the zipper bag.  Wipe with a paper towel to remove most of the charred skin.  Cut off the top and remove seeds and membrane.  If you like more heat, leave the seeds in.  Dice small and place in the bowl.   Add the chopped onion, garlic, mango, beans, parsley, salt and pepper to the bowl.  Roll the limes on your counter to soften them (it makes it easier to juice them).  Cut in half and squeeze the juice into the bowl.  Stir until well combined.  Taste to see if more salt and pepper is necessary, adding more if needed.  Now rip open that bag of tortilla chips or spoon on top of that taco and enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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