Black Bean Mango Salad
This Mango Black Bean Salad Recipe with corn, cilantro and lime is rich in protein and fiber. Easy dinner for a hot summer night dinner and a delight to entertain with! SO GOOD!
Author: Olena | ifoodreal
2 medium or 3 Ataulfo mango, chopped
1 large tomato, chopped
1 large bell pepper, chopped
1 cup corn, cooked or frozen (thawed)
19 oz can black beans, rinsed and drained
1/2 cup cilantro, finely chopped
2 tbsp red onion, minced
2 tbsp olive oil, extra virgin
1 lime, juice of
2 tsp cumin, ground
1/2 tsp salt
Hot chili pepper flakes, to taste
In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes, and gently stir to combine. Serve cold.
Store: Refrigerate covered for up to 24 hours.
Make Ahead: Refrigerate without olive oil, lime juice and salt for up to 24 hours, and then add before serving.
Source, images, credits & more: ifoodreal