Black bean, corn and mango salsa filling

June 17, 2016
1 1/2 cups cooked corn kernels cut from the cob (2 to 3 ears)
1 can (15-ounce) black beans, rinsed and drained
1 mango, peeled and diced
1/2 English (seedless) cucumber, cut into small dice
2 tablespoons finely chopped red onion
1/4 cup lime juice, or to taste
  salt and pepper, to taste
1 small jalapeno pepper, finely diced
1/2 bunch fresh cilantro, leaves coarsely chopped
1 avocadoes, peeled and sliced (for garnish)
4 ounces crumbled cojeto or queso blanco cheese, crumbled (for garnish)
6 radishes, sliced (for garnish)

1. In a medium bowl, combine the corn, beans, mango, cucumber, onion, lime juice, salt, and pepper. Add the jalapeno cautiously to taste. Stir in 4 tablespoons of the cilantro.

2. To serve, pile the cooled crepes on a serving plate. Place the salsa, avocado, cheese, radishes, and cilantro in separate bowls so that diners can help themselves. Fill crepes as desired.