Mango/Corn/Black Been Salsa & Guacamole
Chris Gonzalez, Sr. Analyst
Mango/Corn/Black Bean Salsa
- 1 Cup of Corn
- 6 Roma Tomatoes, Diced Into ½” Pieces
- 1 Jalapeño Pepper, Chopped Finely
- 1 Mango, Diced Into ¼” Pieces
- 1 Cup of Black Beans
- ½ Lemon, Rolled & Sliced In Half
- 1-1/2 Limes, Rolled & Sliced In Half
- 1 Jar of Hot Sauce
- 1 Bunch of Cilantro, Chopped Coarsely
Preparation – Mango/Corn/Black Bean Salsa:
- Combine diced onions, Roma tomatoes, mango, 1 jalapeño pepper, 2 tbsp. of hot sauce, 1 lime, and ½ lemon in a large bowl. Mix thoroughly and gently.
- Add corn. Rinse black beans until clean, and add to the mixture.
- Add salt and pepper to taste.
- Cover and refrigerate upon completion.
Guacamole
- 5 Avocados, Chopped Into 1” Pieces
- 1 Large Red Onion, Diced Into ¼” Pieces
- 1 Jalapeño Pepper, Chopped Finely
- ½ Lemon, Rolled & Sliced In Half
- 1-1/2 Limes, Rolled & Sliced In Half
- 3 tbsp. of Cilantro, Chopped Coarsely
- 1 tbsp. of Hot Sauce
Preparation – Guacamole:
- Put chopped avocados into a bowl. Add the red onion, 1-1/2 limes (rolled and squeezed), ½ lemon, salt and pepper, 1 jalapeño pepper. Mix gently, using a spatula.
- Cover and refrigerate upon completion.