Mexican Salsa with Corn and Mango
Time required : 2 hours 10 minutes
| Yield : 6 servings | Prep Time : 10 minutes |
| Level : Easy | Marination : 2 hours |
INGREDIENTS
- 375 mL (1½ cups) kernel corn
- 4 tomatoes, diced
- 1 mango, peeled and diced
- 1 green pepper, diced
- ½ red onion, chopped
- ½ hot pepper (jalapeño type), chopped finely
- 45 mL (3 tbsp.) fresh coriander, minced
- Juice of 3 limes
PREPARATION
- Put all ingredients in a bowl and mix well.
- Cover and let rest 2 hours in the refrigerator.
- Serve salsa with corn chips or quarters of toasted and seasoned pita bread.
