Summer Salsa
A easy salsa recipe with a twist. This yummy Summer Salsa recipe needs just 10 ingredients and 15 minutes to make.
Ingredients
- 4 roma tomatoes, diced
- 1 mango, peeled and diced
- 1 cup corn
- ½ cup black beans, drained
- ¼ cup red onion, diced
- 1 fresh jalapeño pepper, seeded and diced
- ½ cup fresh cilantro, chopped
- 2 garlic cloves, minced
- 1 lime, juiced
- 2 tablespoons olive oil
Instructions
- Dice the tomatoes, mango, and red onion. Seed and finely chop the jalapeño. Mince the garlic.
- In a large bowl, add tomatoes, mango, onion, jalapeño, lime juice, cilantro, oil, garlic, corn, and black beans.
- Gently stir until all ingredients are evenly combined.
- Add more lime juice, salt, or cilantro as desired.
- Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve with tortilla chips, tacos, or grilled meats.
Nutrition
Notes
- Use ripe mango: A mango that’s slightly soft to the touch gives the perfect balance of sweetness.
- Fresh corn option: If in season, grill fresh corn on the cob and cut off the kernels for extra smoky flavor.
- Adjust the heat: For a milder salsa, use half a jalapeño or substitute with a sweeter pepper like poblano. For more spice, add extra jalapeño or a pinch of cayenne.
- Make ahead: Salsa tastes even better after chilling for a few hours as the flavors meld.
- Serving ideas: Pairs well with tortilla chips, over tacos, alongside grilled chicken or fish, or as a topping for salads.
- Add avocado: Dice and fold in avocado right before serving for creaminess (skip if making ahead to avoid browning).
- Drain excess liquid: If your tomatoes are very juicy, drain off some liquid after dicing to prevent a watery salsa.
- Oil choice: Olive oil adds richness, but avocado oil works well for a lighter, neutral flavor.
- Balance flavors: If the salsa tastes too tangy, add a drizzle of honey or agave to round it out.
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