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Devil's Black Bean Salsa

This wickedly delicious salsa comprises an assortment of flavorful and festively hued ingredients: black beans, yellow corn, an orange mango, and a hot red pepper. For best results, let the salsa stand at room temperature for 1 to 2 hours before serving with Spicy Tortilla Chips.

  • Yield: Makes about 5 cups
Devil's Black Bean Salsa

Source: Martha Stewart Living Television


  • 3 tablespoons olive oil, plus more for baking sheet
  • 2 ears fresh corn, kernels shaved from the cob
  • 1 orange bell pepper
  • 1 fifteen-and-a-half-ounce can black beans, rinsed and drained
  • 1 mango peeled, pitted, and cut into 1/4-inch dice
  • 1 hot red pepper, seeds and ribs removed, finely diced
  • 1/2 red onion, finely diced
  • Juice of 2 limes (about 5 tablespoons)
  • 1 teaspoon coarse salt


  1. Preheat oven to 450 degrees. Brush baking sheet with oil. Spread corn on prepared baking sheet in an even layer; roast until kernels begin to brown, about 10 minutes. Set aside to cool.

  2. Place bell pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-inch dice; place in large bowl.

  3. Add corn, beans, the diced mango, hot red pepper, onion, lime juice, remaining oil, and the salt; toss to combine. Let rest at room temperature for 1 hour before serving.


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