Mango Salsa

Several years ago, when I was working at an elementary school, a teacher I worked with made this fantastic salsa.  It's not the typical kind of salsa with the spicy peppers in it or anything, actually, it's kind of plain in a way, but the blend of flavors together was SO addicting, I couldn't get enough.  I knew I just had to have the recipe.  So Marcia F. thank you so much for the recipe!  I make this up several times a year and eat it with Tostito's Scoops tortilla chips.  No picture for this one, but trust me, it makes a really beautiful looking dish.  Next time I make it, I'll get a picture in a pretty bowl and post it. =) 

Mango Salsa

1 can black beans

1 mango

½ white onion (fresh)

½ bag of white corn (frozen)

bunch of cilantro ( season to taste)

2 tbs. olive oil

2 tsp. balsamic vinegar

Combine the black beans, bag of white corn, cilantro, olive oil and balsamic vinegar.  Peel and cut mango into small slices and then squeeze the core to get the extra juices out.  Cut onion into small pieces and add to the bowl.

*Diana’s Note:  I just use a bag of regular sweet corn, and I double the amount of olive oil and balsamic vinegar.