Tasty Mango Black Bean Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
2 firm but ripe mangoes, peeled and chopped into bite-size pieces
02 -
1 jalapeño, seeds removed and finely diced
03 -
1 medium red onion, diced small
04 -
1 large red bell pepper, diced into small pieces
05 -
1/4 cup fresh cilantro, roughly torn apart
→ Pantry & Canned Goods
06 -
1 can (15 ounces) of black beans, rinsed and drained
07 -
1 1/2 cups of corn, either fresh, thawed from frozen, or taken from a can
08 -
2 tablespoons of good-quality olive oil
→ Seasonings & Dressing
09 -
Half a teaspoon of chili powder
10 -
Half a teaspoon of ground cumin
11 -
Salt and freshly ground black pepper for seasoning, as needed
12 -
1 tablespoon of lime juice, freshly squeezed
# Instructions:
01 -
Grab a big bowl and toss together the mango chunks, red bell pepper, diced onion, jalapeño, beans, corn, and cilantro.
02 -
In a smaller bowl, mix olive oil, lime juice, cumin, chili powder, plus some salt and pepper together until it’s all combined.
03 -
Drizzle the dressing over all the salad ingredients and lightly mix everything so it’s coated. You can serve right away or pop it in the fridge to cool for a bit.
# Notes:
01 -
You can dish up this salad as a side, use it to top some grilled meat or fish, or scoop it up with tortilla chips.
02 -
It’ll keep fresh for up to 5 days in the fridge if you store it in an airtight container.
03 -
Want it spicier? Leave the jalapeño seeds in, or add more peppers to kick it up a notch!