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

Knife Used


  1. Cut kernels from cobs by holding each ear upright on the wide end and using a sharp knife; reserve kernels. 
  2. Dice the avocado.  (If you need help on how to dice an avocado click here.) 
  3. Dice the mango.  (If you need help on how to dice a mango click here.)  
  4. Chop the cilantro. (If you would like an easy way to de-stem and chop cilantro click here.)
  5. Chop the green part of the green onions.
  6. Combine all ingredients and enjoy!
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