Black Bean and Corn Salad with Mango

Black Bean and Corn Salad with Mango Recipe
Oxmoor House
Kids and adults will love this simple, tasty recipe. Take to a kid-friendly party or just make a batch to keep in the fridge. Fruit, beans, veggies, and cheese make this a well-rounded midday meal.


Serves 12 (serving size: about 3/4 cup)
Total time: 10 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 10 Minutes
Total: 10 Minutes

Nutritional Information

Calories 155
Caloriesfromfat 0.0 %
Fat 8.3 g
Satfat 1.8 g
Monofat 3.8 g
Polyfat 0.7 g
Protein 4.7 g
Carbohydrate 17.1 g
Fiber 3.9 g
Cholesterol 5 mg
Iron 1.1 mg
Sodium 200 mg
Calcium 59 mg


1/3 cup fresh lime juice
1/4 cup olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 garlic clove, minced
1 1/2 cups fresh corn kernels (about 3 ears)
1 1/4 cups diced peeled mango
3/4 cup minced green onions (about 6 onions)
1/2 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeño pepper
2 (15-ounce) cans black beans, rinsed and drained
2 medium tomatoes, seeded and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
3/4 cup diced peeled avocado (about 1 large)
2 ounces crumbled Cotija cheese (about 1/2 cup)


1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add corn and next 7 ingredients (through bell pepper); toss gently. Cover and refrigerate overnight, if desired.

2. Add avocado and cheese; toss gently. Serve immediately.

Tip: Serve it with Pan-Fried Beef Tenderloin, grilled shrimp, or Cilantro-Lime Rice.

Kids Can Help: Kids can make the entire vinaigrette themselves and chop the tomatoes and red bell pepper with a plastic knife.


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