Name: Mango Chipotle Corn Salsa
Ingredients: 2 ears corn, cooked and cut off the cob; 1 pt grape/cherry tomatos, quartered; 1/2 bunch cilantro, finely chopped; 2 avocados, diced; 1 kohlrabi (optional) peeled and diced; 1 mango, cut into same size pieces as other ingredients; 1/3 c Harvest Mango Balsamic Vinegar; 1/4 c Harvest Chipotle Olive Oil; salt to taste; Optional: black beans, chicken or shrimp to create a full meal

Mango Chipotle Corn Salsa

Author Becky's Mindful Kitchen

Ingredients

2 ears corn, cooked and cut off the cob
1 pt grape/cherry tomatos, quartered
1/2 bunch cilantro, finely chopped
2 avocados, diced
1 kohlrabi (optional) peeled and diced
1 mango, cut into same size pieces as other ingredients
1/3 c Harvest Mango Balsamic Vinegar
1/4 c Harvest Chipotle Olive Oil
salt to taste
Optional: black beans, chicken or shrimp to create a full meal

Instructions

In a medium bowl mix together all ingredients and dress. Serve cold. This makes for a great salsa for chips or inside a quesadilla or add protein to make for a full meal or wrap.