Lunch
Beans, Corn and Mango Salad
15min
6 servings
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
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Steps
Read instructions and get ready to cook
Rinse and drain beans
Rinse the canned black beans under cold water and drain well.
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.
Dice mango
Peel the mangoes and cut the flesh into 1/2-inch cubes.
Chop vegetables
Rinse the bell pepper, remove the seeds and stem, and dice it. Peel and finely chop the red onion.
Prepare dressing
In a small bowl, whisk together the juice of the limes, olive oil, ground cumin, salt, and black pepper.
Chop cilantro
Finely chop the cilantro leaves.
Combine ingredients
In a large bowl, combine the drained black beans, corn, diced mango, diced bell pepper, chopped red onion, and chopped cilantro.
Dress and toss salad
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
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.

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