This bright, refreshing salad is the perfect side dish for cookouts, tacos, grilled chicken, fish, or even as a light lunch. It’s full of fresh flavors with just a little kick from the spices!
Makes: 5 – 7 servings
Ingredients
- 2 cups homemade black beans or 1 15 oz can, drained and rinsed
- 2 cups fresh corn kernels (about 3 ears of corn, or thawed frozen corn)
- 1 ripe mango, peeled and diced
- 1 red bell pepper, diced
- 1 avocado, peeled and diced
- 1/3 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
- Juice of 1 fresh lime, more if desired
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (add diced jalapeño for extra heat)
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the black beans, corn, mango, red bell pepper, red onion, and cilantro. Gently fold in the diced avocado last to help keep it from being mashed.
- In a small bowl, whisk together the olive oil, fresh lime juice, cumin, chili powder, salt, and black pepper.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Refrigerate for 20–30 minutes before serving to allow the flavors to meld together.
- Taste and adjust the seasoning with additional lime juice, salt, or chili powder if desired.
Serving Ideas
- Serve with grilled chicken, shrimp, steak, or fish.
- Spoon over tacos or burrito bowls.
- Enjoy with tortilla chips as a fresh salsa.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. For the freshest texture, prepare the salad without the avocado and add it just before serving.
Warmly,
Lora
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