MANGO BLACK BEAN SALAD
Summer means mangoes in Southwest Florida! Here is a colorful salad full of juicy mango, fresh veggies, and black beans. Serve with grilled chicken or fish, as a side dish, or as a dip with chips.
INGREDIENTS
1 red bell pepper seeded and diced
½ red onion, finely diced
1 jalapeno, seeds and ribs removed, then minced
15 ounces black beans, drained and rinsed
2 large mangoes, peeled and chopped
1½ cups corn kernels
¼ cup chopped cilantro leaves
2 tablespoons olive oil
1 tablespoon lime juice
Salt and pepper to taste
½ teaspoon ground cumin
½ teaspoon chili powder
INSTRUCTIONS
Place the prepared 1 red bell pepper, ½ red onion, 1 jalapeño, 15 ounces black beans, 2 large mangoes, 1½ cups corn kernels, and ¼ cup chopped cilantro leaves in a large bowl.
In a small bowl, whisk together the 2 tablespoons olive oil, 1 tablespoon lime juice, salt and pepper to taste, ½ teaspoon ground cumin, and ½ teaspoon chili powder. (Or you can add it right over the mango bowl.)
Pour the dressing over the vegetable mixture and stir gently until thoroughly combined. Serve.
NOTES
• Use fresh, frozen, or canned corn.
• You can add more heat to this mango bean salad by using more jalapenos or leaving the seeds on.
• Use ripe mangoes.
• Store leftovers in the fridge in a sealed container for up to 5 days.
NUTRITION
Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 306mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2030IU | Vitamin C: 75.6mg | Calcium: 12mg | Iron: 0.8mg
