Happy Friday, everyone! While we still have a while to go before things are back to "normal," we're so excited that Raleigh is slowly opening its stores. Whoop whoop! With restaurants offering only curbside and to-go, our Cinco de Mayo festivities (like many of yours!) looked a little different this year. I have to say, though, it was actually fun staying home to celebrate ... less expensive and healthier (aka extra 'ritas for all!) With slightly cooler temps, we made a Weight Watchers version of chicken tortilla soup (recipe to come next week), and we started things off with the tastiest black bean and corn salsa. Our family quickly gobbled this fresh salsa up with tortilla chips .. and decided to add this into our recipe rotation. Because this is as fresh as salsa gets, there is a bit of prep work; but once you chop everything, it comes together in no time! We also added a teaspoon of honey, crumbled feta and diced mango for an extra punch, but feel free to omit if you're not a fan (or trying to be even healthier). With summer around the corner, this appetizer would be a great addition to any party, cookout, picnic or beach trip. We love this dish can be made in advance and stored in the fridge. And did we mention how delicious it would be on top of quesadillas, grilled chicken or fish, or salad?! So many options with this one!
xo,
Natalie & Ashley
Ingredients
15 ounce can of black beans
15 ounce can of corn
3 or 4 roma tomatoes, diced
1 mango, peeled and diced
1 jalapeño (optional)
1/2 cup red onion
1/2 cup cilantro
lime
salt and pepper to taste
crumbled feta (optional)
1 teaspoon of honey (or to taste)
Directions Rinse and drain corn and black beans. Add to a medium bowl. Cut or dice the cilantro, onion, jalapeno, tomatoes, mango and add them to the bowl. Squeeze in some lime juice, honey and add salt and pepper. Mix in feta, if desired.