Crab, Mango & Corn Salsa
LEVEL: Easy 10 MINS 4 Servings
Get your zest on with this flavorful and fresh Crab, Mango and Corn Salsa recipe. Add it to your taco nights and no one will be disappointed!
Ingredients
- 8 oz. Crab Meat (Special)
- 1 Cup Mango (Fresh or Frozen), Medium Diced
- ½ Cup Black Beans (Cooked / Drained)
- 1/3 Cup Red Bell Pepper, Medium Diced
- ¼ Cup Red Onion, Finely Diced
- ½ Cup Corn (Roasted or Fresh)
- 1 Jalapeno / Serrano Chile (Fresh), Finely Diced
- 3 Cloves Garlic (Fresh), Finely Minced
- 2 TBSP Rice Wine Vinegar
- 1 TBSP Honey
- 1 TBSP Lime Juice
- 1 TBSP Olive Oil, Extra Virgin
- 2 TBSP Cilantro (Fresh), Chopped
- 1 TBSP Mint (Fresh), Chopped
- 1 TBSP Scallion (Fresh), Sliced
- 1 TSP Cumin
- ½ TSP Coriander
- Cayenne Pepper – To Taste
- Sea Salt – To Taste
- In a glass or stainless steel bowl, toss the crab meat, beans, diced vegetables, and fruit gently.
- In a separate bowl, whisk the vinegar, honey, lime, and oil until evenly incorporated.
- Pour vinegar mixture over crab mixture
- Add the remaining ingredients and toss gently to keep crab pieces intact.
- Season to taste according to personal preference.
- Chill for at least one hour before serving.
- Serve as an appetizer with chips or crackers or as an entree with grilled proteins or in tacos and quesadillas or on a baked potato.
