Make the perfect crowd pleaser in just a matter of a few minutes with this deliciously flavorful fresh-tasting Black Bean and Corn Salsa with avocados, pineapple, and mango that your family and friends will enjoy on tortilla chips, tacos, salads, grilled chicken, fish, or even steak.
Whether it’s a hot summer day or the beginning of fall, this is the perfect appetizer, salad, condiment, or topping for so many items. I can not begin to tell you how wonderful it is over grilled fish, chicken, or steak, let alone as a topping for salad and or tacos. Heck, it’s so fantastic tasting, there are times I make this Black Bean and Corn Salsa and serve over plain rice and or Tortilla Chips.
One of the things I love the most about this Black Bean and Corn Salsa is how chunky it is, and the other is how it reflects our tropical climate by the addition of avocados, pineapple, and fresh mangoes, with the black beans and corn. The flavor is outstanding.
Just look at all the flavors of veggies and fruits mingling together in one bowl of this Black Bean and Corn Salsa, can you imagine the flavor burst? Oh, my gosh, one bite, and you are sure to be addicted to this versatile Black Bean and Corn Salsa in a heartbeat. It’s just that darn delicious!
I like to make this Black Bean and Corn Salsa ahead of time, but when doing, I always chop up the avocados right before serving and giving an extra squeeze of fresh lemon or lime juice for good measure, so they do not get discolored or mushy. I prefer using Hass Avocados in the recipe, but feel free to use the Florida or Dominican Avacado if you like it better or only have access to them at the market.
Which Avacado is better to use in the recipe?
In terms of cooking, the fatty Hass avocados usually best and can’t be beaten. The Hass Avacado flesh is usually much easier to mash and whip and has a much richer flavor. For an avocado toast, guacamole, or as healthy fat addition in baked goods, you really may want to use a Hass Avacado
The Florida avocado or Dominican Avacado may be superior in just a few cases, such as when slicing for salads. The firmer, lower-fat texture of the flesh holds its shape when you use cubes of it in a salad. If you are adding any olive oil, tree nuts, or other healthy fats, you may be interested in cutting a few calories by using the Florida variety instead of the Hass.
The ingredients are super easy to locate in your favorite market. Just look for the freshest healthy local organic produce in the produce section and organic frozen or canned veggies in the freezer section, and canned food isles. The taste of fresh local organic produce is worth a few extra cents if you can budget it.
Now let’s address the Elephant in the room
Produce such as avocados, pineapples, and mangoes are usually not local produce for many folks. Often, they are imports. If you can, get organic. If you can’t don’t worry, the taste will not be hugely different, be sure to wash the skins carefully as not to bruise them and remove excess pesticide residue. You can also use canned pure juice pineapple, that’s what I did in this recipe versus a fresh pineapple.
One-15-ounce can of organic black beans
One-15-ounce can of organic corn or frozen
One-20-ounce can of organic pineapple tidbits, reserve the juice, use 1 cup
One large ripe mango
One Red onion
One pint of organic grape tomatoes, use 1/2
Two jalapeno peppers, seeds, and membranes removed
One bunch of cilantro
Two fresh limes or lemons
Extra Virgin Olive oil
Two Hass avocados
Black Bean and Corn Salsa
- 1-15- ounce can of organic black beans drained, rinsed
- 1-15- ounce can of organic corn or frozen drained, rinsed
- 1-20- ounce can of pineapple tidbits reserve juice
- 1 large ripe mango peeled, diced
- 1 medium red onion diced
- ½ pint grape tomatoes halved
- 2 jalapeno peppers seeds and membranes removed, diced
- ¼ cup chopped cilantro
- 1 fresh lime or lemon juiced
- ¼ cup Extra-Virgin olive oil
- 2 Hass avocados chopped
- ½ teaspoon Cumin optional
- Kosher salt optional
- Drain and rinse organic black bean, corn, and pineapple tidbits (reserve the juice from pineapple) Add them to a large nonreactive bowl and set to the side until needed.
- Peel and dice one fresh mango. Dice one red onion. Slice grape tomatoes in half. Remove the seeds and membranes from jalapeno peppers and dice them. Chop 1/4 cup of fresh cilantro. Add them to the nonreactive bowl with other ingredients.
- In a small bowl combine the reserved pineapple juice, juice of one fresh lemon or lime, and Extra-Virgin olive oil with the cumin and Kosher salt, gently whisk, then add to the nonreactive bowl and gently toss all ingredients until evenly coated.
- Store in the refrigerator 30 to 60 minute,
- Just before serving, peel and chop 2 Hass avocados and then add to the bowl, gently toss to combine and serve immediately.
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