Back arrow Recipe details
search icon
Lunch
share icon Share

Beans, Corn and Mango Salad

time icon

15min

servings icon

6 servings

0

0 Reviews
cook this dish Cook this dish

This vibrant and colorful salad is a perfect blend of textures and flavors, combining creamy black beans, sweet corn, and juicy mango with a zesty lime and cilantro dressing. Packed with nutrients and fiber, this salad is not only delicious but also healthy and filling. It's a great option for a quick lunch, a side dish, or a vegetarian main course.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
6 g
8 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Rinse and drain beans

Rinse the canned black beans under cold water and drain well.

2
Prepare corn

If using fresh corn, cook it in boiling water for 3-4 minutes, then drain and let cool. If using frozen corn, thaw it and drain any excess water.

3
Dice mango

Peel the mangoes and cut the flesh into 1/2-inch cubes.

4
Chop vegetables

Rinse the bell pepper, remove the seeds and stem, and dice it. Peel and finely chop the red onion.

5
Prepare dressing

In a small bowl, whisk together the juice of the limes, olive oil, ground cumin, salt, and black pepper.

6
Chop cilantro

Finely chop the cilantro leaves.

7
Combine ingredients

In a large bowl, combine the drained black beans, corn, diced mango, diced bell pepper, chopped red onion, and chopped cilantro.

8
Dress and toss salad

Pour the dressing over the salad and toss gently to coat all ingredients evenly.

9
Chill and serve

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Ratings
0
Comments (0)
Recipe image