Black Bean and Corn Salad with Mango

Ingredients

• 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)

Preparation

1. 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. 2. Add avocado and cheese; toss gently. Serve immediately.
3. Tip: Serve it with Pan-Fried Beef Tenderloin, grilled shrimp, or Cilantro-Lime Rice.
4. Kids Can Help: Kids can make the entire vinaigrette themselves and chop the tomatoes and red bell pepper with a plastic knife.