Salsa? Pico de Gallo?

Dueling salsa's!

4000 miles apart, two salsa's were made.  Here is my version. Katie's looks awesome, too.

In a Bowl Mix:
1/2 c. chopped onion
1/4 c. chopped cilantro
3 cloves of minced garlic
1 mango, chopped
1 can black beans, rinsed
1/2 c. corn ( fresh is best but frozen and thawed works, too!)
3 or 4 roma tomato's chopped
juice of 1 large lime
salt
pepper

I have made many variations on this salsa, depending on what I have on hand.  I have also served it as a salad.

Although I call this salsa and have had many a " salsa " made just like this...Cooks Illustrated tells us this:

Salsa is a cooked sauce and pico de gallo is a fresh, uncooked preparation. The ingredients in both are either the same or similar. The difference is that salsa is cooked and pico de gallo is fresh ingredients blended without cooking. With salsa, the ingredients are simmered for a short time and with pico de gallo, the ingredients are usually refrigerated for a period to allow the flavors to "marry."  Salsa tends to be more "saucy" while pico is chunky.