Black Bean, Corn, & Mango Salad

Black Bean, Corn, & Mango Salad

Black Bean, Corn, & Mango Salad.jpg

Today I am sharing a quick, easy, & versatile salad dish that is healthy & delicious! This Corn, Black Bean, & Mango Salad can be served in many different ways. I prefer it by itself over a bed of greens. My kids like to roll it up in warm tortillas with a sprinkle of cheese. It is also a great party salad and can be served with corn chips.

Here is what you will need:

-24 oz. Frozen Sweet Corn, thawed  (or you can use 3 cups of fresh kernels cut off the cob)

-1 Tbsp of Coconut Oil

-3 Garlic Cloves, finely chopped

-2 Mangos, peeled & diced

-1 Medium Red Onion, chopped

-1 Red Bell Pepper, chopped

-1/2 Cup of Fresh Lime Juice

-3 Tbsp of Cilantro, chopped

-1/2 tsp Salt

-1/2 tsp Cumin

-2 (15 oz) Cans of Black Beans, rinsed & drained

-1 (4.5 oz) can of Mild Chopped Green Chiles (such as Old El Paso)

-1 Avocado, diced (optional-to serve on top of salad)

-Mixed Greens, Tortillas, or Corn Chips, depending on how you would like to serve this adaptable dish!

To Make:

1. Heat Coconut Oil over Medium Heat in large non-stick pan.

2. Add Corn and saute over Medium High Heat for approximately 10 minutes or until kernels start to slightly brown.

3. Add the Garlic during last 1 minute of cooking corn.

4. Place Corn & Garlic Mixture in Large Bowl.

5. Add the Mango, Red Onion, Red Bell Pepper, & Lime Juice, stir gently.

6. Add Cilantro, Salt, Cumin, & Green Chiles, stir until combined

7. Last, fold in the Black Beans and stir until combined..

8. Serve Chilled over a bed of greens with 1 Tbsp of Avocado on top, or however you would like to  share this flexible recipe!

*Tip: I find this dish is best if prepared a few hours or even a day ahead, so the flavors have a chance to set in!


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