Fresh Mango Black Bean Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
2 large ripe mangoes, peeled and diced into chunks
02 -
1 red bell pepper, seeded and cut into small dice
03 -
½ red onion, finely chopped
04 -
1 jalapeño pepper, seeded and finely minced
05 -
¼ cup fresh cilantro leaves, roughly chopped
→ Pantry & Canned Goods
06 -
1 can (15 oz) black beans, drained and rinsed well
07 -
1½ cups corn kernels (fresh, frozen, or canned)
08 -
2 tablespoons extra virgin olive oil
→ Seasonings & Dressing
09 -
1 tablespoon fresh lime juice
10 -
½ teaspoon ground cumin
11 -
½ teaspoon chili powder
12 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
In a large mixing bowl, combine the diced mango, red bell pepper, finely chopped red onion, minced jalapeño, black beans, corn kernels, and fresh cilantro.
02 -
In a separate small bowl, whisk together the olive oil, fresh lime juice, ground cumin, chili powder, salt, and pepper until well combined.
03 -
Pour the prepared dressing over the salad ingredients and gently toss everything together until evenly coated. Serve immediately or chill before serving.
# Notes:
01 -
This vibrant salad can be served as a side dish, over your favorite protein, or as a colorful dip with tortilla chips
02 -
Leftovers stay fresh in an airtight container in the refrigerator for up to 5 days
03 -
For extra heat, leave the jalapeño seeds in or add an additional pepper