Black Bean and Corn Salad with Mango

Name: Black Bean and Corn Salad with Mango
Total time: 10 min
Yield: Serves 12 (serving size: about 3/4 cup)
Ingredients: ⅓ cup fresh lime juice; ¼ cup olive oil; ½ teaspoon freshly ground black pepper; ¼ teaspoon salt; 1 garlic clove, minced; 1 ½ cups fresh corn kernels (about 3 ears); 1 ¼ cups diced peeled mango; ¾ cup minced green onions (about 6 onions); ½ 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; ¾ cup diced peeled avocado (about 1 large); 2 ounces crumbled Cotija cheese (about 1/2 cup)

2 Ratings
1 Review

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.

By Amanda Haas

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

hands-on:

10 mins

total:

10 mins

Yield:

Serves 12 (serving size: about 3/4 cup)

Nutrition Info

Directions

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.

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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.

Source

Cooking Light Real Family Food

Nutrition Facts

Per Serving:

155 calories; fat 8.3g; saturated fat 1.8g; mono fat 3.8g; poly fat 0.7g; protein 4.7g; carbohydrates 17.1g; fiber 3.9g; cholesterol 5mg; iron 1.1mg; sodium 200mg; calcium 59mg.

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AngelaJW

10/02/2012

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.

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Black Bean and Corn Salad with Mango

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Recipe Summary

Ingredients

Directions

Chef's Notes

Source

Nutrition Facts

Reviews (1)

All Reviews for Black Bean and Corn Salad with Mango

Account

Black Bean and Corn Salad with Mango

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Source

Nutrition Facts

Reviews (1)

All Reviews for Black Bean and Corn Salad with Mango