Corn and Black Bean Salad With Mango and Avocado

Submitted by Abby Girl

"This recipe originated from Eat, Shrink & Be Merry. This dish tastes best when eaten the day it's made."

 

• Ready In: 15mins
• Ingredients: 14
• Serves: 4

ingredients

• 19 ounces black beans, drained and rinsed
• 14 ounces corn kernels, rinsed and drained
• 1 cup grape tomatoes, quartered
• 1 cup red bell pepper, diced
• 1 mango, diced
• 1⁄2 cup green onion, chopped
• 2 tablespoons cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon cumin
• 1⁄8 teaspoon chili powder (or chipotle chili powder)
• 1 avocado, diced

directions

1. Combine all ingredients, except avocado, in a large bowl and mix well. Chill.
2. Just before serving, peel and chop avocado. Combine and mix well.

Reviews

[PinkiePie]

Yummy, yummy, side dish! I left out the tomatoes because my bowl was overflowing! But it was tasty even without. Also, I improvised an apple cider dressing since I was out of lime juice. Still tasty :) My 6 yr old decided it tasted great with cheese, so you could even try grating some for a little something different. A great side dish that would even make a good chunky dip for tortilla chips. I'll definitely be making this again. Thanks for the recipe!

 

[angelreed]

Absolutely wonderful! Easy to make, and so delicious. It's good on its own for lunch, as a side, or (my favorite) over a baked sweet potato. This recipe is a gem!