It’s so easy to make and is so delicious I can actually just eat this salsa as my meal instead of as a garnish. I love cilantro but it gives me heartburn so I don’t add it to my salsa; however, if it didn’t make me feel miserable, I’d certainly add some to jazz it up even more. 
Mango Salsa
Ingredients:
- 3 medium-sized tomatoes, diced
- 1/2 medium vadalia onion, diced
- 1 ear bi-color corn, cut off the cob
- 1/4 cup fresh sugar snap peas, shelled
- 1 lime (you’ll be using both the juice and the pulp)
- 1 mango, diced
- sea salt to taste
- Optional: black beans
Instructions:
- Shell the peas, and then cut the corn off your ear of corn.
- Dice the tomatoes, onions, and mango.
- Mix all the ingredients together.
- Cut the lime and then squeeze the juice over the salsa.
- Remove the pulp of the lime and then mix it into the salsa.
- Add salt to taste. I think I used about 1 tsp or so.
Note: I love black beans in my salsa but didn’t add any tonight because I plan to put some red pepper hummus in my tacos. If you want some black beans in your salsa though, by all means, throw them in.
