Avocado, Black Bean, White Corn, Feta & Mango Salsa
A “Messy” Recipe
Contributed by Kirsten Dressler
On the Fourth of July I went over to my friends house to make a salsa/side dish for a party we were going to. It started out with an avocado, black bean, white corn and feta base but when it was finished it tasted bland; it needed a little kick. The salsa was already salty, so I looked around the kitchen and spotted a mango. I thought its sweet, tart nature would give the salsa the contrast it needed. Little did I think it was going to turn out amazing. Let me know if you do too!
Makes 4 servings
- 1 ripe avocado diced
- 1 fresh, raw ear white corn, shucked
- 1 mango diced
- 6 oz crumbled feta cheese
- 1 cup chopped cilantro
- 1 cup chopped green onions
- 1 oz lime juice
- Salt & pepper as desired
Cut kernels from cobs by holding each ear upright on the wide end and using a sharp knife; reserve kernels.
Dice the avocado. (If you need help on how to dice an avocado click here.)
Dice the mango. (If you need help on how to dice a mango click here.)
Chop the cilantro. (If you would like an easy way to de-stem and chop cilantro click here.)
Chop the green part of the green onions.
Combine all ingredients and enjoy!