Bright Black Bean Mango Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
Two small honey mangoes (ataulfo), chopped into cubes
02 -
Two perfectly ripe avocados, diced into chunks
03 -
One red bell pepper, finely diced
04 -
Half of a red onion, minced
05 -
A quarter cup of fresh cilantro, roughly chopped
06 -
Juice from 3-4 limes
→ Pantry & Canned Goods
07 -
One 15-ounce can of black beans, well rinsed and drained
08 -
One cup of corn kernels (you’ll need two ears of corn)
09 -
Half a teaspoon of chili powder
10 -
Add salt and freshly cracked black pepper as needed
# Instructions:
01 -
Grab a big mixing bowl and toss in your black beans (make sure they’re drained), chunks of mango, corn, bell pepper, red onion, and cilantro. Squeeze fresh lime juice over everything, then sprinkle it with chili powder. Don’t forget to season it well with salt and pepper! Stir it all up until it’s evenly combined.
02 -
Cover your bowl with a lid or some plastic wrap and pop it in the fridge for at least 30 minutes to an hour. This gives the ingredients time to blend their flavors.
03 -
Before dishing it out, add chunks of fresh avocado on top of each serving. If you’ve got extra lime wedges, serve them on the side for anyone who wants more zing.
# Notes:
01 -
Honey mangoes (also called ataulfo mangoes) are super sweet and creamy, making them the top choice for this.
02 -
Cooking fresh corn is easy! Bring a big pot of water to a boil, toss in the corn, and let it cook for about 1.5 to 2 minutes. Let it cool all the way before cutting off the kernels.
03 -
Feel free to adjust how much of each ingredient you use—it’s totally up to you!