Black Bean, Corn & Mango Salad

July 12, 2012

This fresh summery salad is simple and delicious and perfect served alongside grilled steak, chicken or shrimp or as a vegetarian entree. Kids will be tempted by the sweet addition of mango.

Any leftover salad is perfect for lunch and snack time during the week.

Serves 4 as an entree

Ingredients

2 15 oz can black beans
1/3 cup lime juice, freshly squeezed
1/2 cup olive oil
1 clove garlic, minced
1 tsp sea salt
1/8 tsp cayenne (optional)
1 1/2 cups fresh (or frozen) corn kernels
2 medium tomatoes, diced into 1/2" pieces
6 green onions (scallions), minced
1 jalapeno, minced (optional)
1/2 cup chopped fresh cilantro
1 mango, diced
1 avocado, diced

Preparation

To make the vinaigrette, combine the lime juice, olive oil, garlic, salt, and cayenne (optional) in a small bowl. Whisk to combine and set aside.

Drain and rinse the beans and place in a large bowl. Add the corn kernels, tomatoes, green onions, jalapeno, cilantro, and mango. Pour the lime dressing over the salad and mix gently with a large spoon. Taste the salad and add salt and pepper to taste. If serving immediately, add the avocado. Otherwise, refrigerate it for up to one day, then stir in the avocado at the last minute.

Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. The book, Cooking in Everyday English, is loaded with family-friendly recipes. Amanda’s own cookbook, Real Family Food, is now available for pre-order from Amazon and will be released in the Fall of 2012.

Image Source: Amanda Haas

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