Mango Chipotle Corn Salsa

Author Becky's Mindful Kitchen


  • 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


  • 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. 
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