Black Bean & Mango Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
2 small ataulfo mangoes (honey mangoes), diced
02 -
2 ripe avocados, diced
03 -
1 red bell pepper, diced
04 -
½ red onion, finely chopped
05 -
¼ cup fresh cilantro, chopped
06 -
3-4 fresh limes for juicing
→ Pantry & Canned Goods
07 -
1 (15 oz) can black beans, drained and rinsed
08 -
1 cup corn kernels (about 2 large corn ears)
09 -
½ teaspoon chili powder
10 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
In a large bowl, combine the drained black beans, diced mango, corn kernels, diced bell pepper, chopped red onion, and fresh cilantro. Squeeze the fresh lime juice over the mixture and sprinkle with chili powder. Season generously with salt and black pepper to taste, then toss everything together until well combined.
02 -
Cover the salad bowl and refrigerate for 30 minutes to 1 hour to allow the flavors to meld together.
03 -
Just before serving, top individual portions with fresh diced avocado. Serve with extra lime wedges on the side if desired.
# Notes:
01 -
Ataulfo mangoes (also known as honey mangoes) work best for this recipe due to their sweet flavor and creamy texture
02 -
To boil fresh corn: Bring a large pot of water to boil, add husked corn, and cook for 1½-2 minutes. Cool completely before cutting off kernels
03 -
Feel free to adjust ingredient quantities to your preference