- Calories 155
- Caloriesfromfat 0.0%
- Fat 8.3g
- Satfat 1.8g
- Monofat 3.8g
- Polyfat 0.7g
- Protein 4.7g
- Carbohydrate 17.1g
- Fiber 3.9g
- Cholesterol 5mg
- Iron 1.1mg
- Sodium 200mg
- Calcium 59mg
Black Bean and Corn Salad with Mango
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.
How to Make It
Step 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.
Step 2
Add avocado and cheese; toss gently. Serve immediately.
Step 3
Tip: Serve it with Pan-Fried Beef Tenderloin, grilled shrimp, or Cilantro-Lime Rice.
Step 4
Kids Can Help: Kids can make the entire vinaigrette themselves and chop the tomatoes and red bell pepper with a plastic knife.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Cooking Light Real Family Food
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AngelaJW's Review
Made this last night to go with a spicy pork tenderloin and it was perfect! Even after cutting the recipe in half, my family of three almost finished the whole thing, I have a little left over for lunch today. I made this almost exactly as written, only I wasn't quite perfect with a lot of my measurements, I sub'd Anaheim pepper for the jalapeno, and I forgot to put the cheese on the table, but I don't think that it was really necessary. My mom has requested that this get made again while all of these ingredients are still in season.
baxter84's Review