I am a day late in posting this week's photo because I spent this past weekend at my daughter's freshman orientation at Oregon State University. What a fabulous place! The campus itself is beautiful, and the course offerings put my alma mater's to shame. She's excited... I'm excited for her, and more than a little bit jealous, LOL. *I* want to go to college tooooooooooooooooooo!!!
This is a macro photo of the colorful ingredients of my new most favorite salsa. It is very mild, so if you are a heat junkie you will be disappointed (though there is nothing to stop you from adding the heat source of your choice - it WILL work, I promise.) I think even my new-food-phobic family back home might be willing to try mangos if I served them this way.
Corn, Black Bean, & Mango Salsa
1 15-oz can black beans, rinsed and drained
1 cup of frozen corn kernels, thawed
1 fresh red bell pepper, diced
1 mango, peeled and diced
1/2 cup chopped cilantro
8 green onions, chopped
3 tablespoons lime juice
2 tablespoons balsamic vinegar
1/2 teaspoon cumin
1/4 teaspoon salt (I prefer 1/2 teaspoon kosher salt)
1 tablespoon olive oil, optional (I wouldn't dream of leaving it out. Really now... that is a healthy amount of a healthy fat.)
Combine all the ingredients in a large bowl and mix well. Let rest in the refrigerator for at least an hour before serving. If you keep it covered in the refrigerator, it will stay tasty and good for 3 days or so.
I know a lot of people don't like cilantro and I admit it took me a time or two to learn to appreciate the flavor, but its flavor contribution really makes this salsa sing. I intend to experiment with some finely diced jalepeno chilis next time.