Prep Time: 15 minutes
Chill Time: 2 hours (optional)
Salsa Verde, a green sauce of tomatillos, chili peppers, cilantro, garlic, and onion, is one of my favorite things in the world. Whether I am using it as an ingredient in a flavorful recipe such as Salsa Verde Corn & Bean Salad, pouring it over my enchiladas (Simple Green Enchiladas), or just using it as a dip for my tortilla chips, it always makes my tummy smile. This is a simple, affordable, and delicious summer salad and Salsa Verde gives it culinary soul.
1 1/4 cups garlic and lime salsa Verde
1 cup red pepper, diced
1 cup frozen whole kernel corn, thawed and drained
1 can (15 oz.) black beans, rinsed and drained
1 mango, peeled, pitted and diced
2 Tbs. fresh cilantro leaves, chopped
1. In a medium bowl, combine the salsa, pepper, corn, beans, mango and cilantro; toss to coat. Cover and refrigerate at least 2 hours.
It is very important to make sure the corn and black beans are well drained in this recipe. Failure to do so leaves you with more of a dip, then a salad (speaking from experience).
If you are having troubles finding garlic and lime salsa Verde at your grocery store you can substitute the same amount of regular Salsa Verde, 1 teaspoon of garlic powder, and 1 tablespoon of lime juice.