Description
A refreshing salad combining black beans, mango, avocado, and corn with a zesty lime dressing.
Ingredients
Scale
- 1 (15 oz.) can of black beans, drained & rinsed
- 2 small ataulfo mangos, diced
- 2 avocados, diced
- 1 cup corn kernels (about 2 large ears of corn)
- 1 red bell pepper, diced
- 1/2 of a red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 3–4 limes, juiced (or enough to coat the salad)
- 1/2 tsp chili powder
- Salt & pepper, to taste
Instructions
- Mix Ingredients Gently: Start by tossing the black beans, mango, avocado, and corn in a large bowl. It should smell fresh and fruity as the ingredients mingle. Mixing gently is key here; you want everything combined without mashing the avocado. Be careful not to get too rough, or your beautiful avocado might break apart too much.
- Add Dressing & Toss: Drizzle your lime juice over the salad, then toss everything together lightly. The bright lime will really wake up the flavors! Mixing thoroughly but carefully prevents soggy greens. Just a heads up, too much lime can overpower the sweetness of the mango, so drizzle carefully.
- Chill for Optimal Flavor: Pop the salad in the fridge for about 10 minutes. Letting it chill allows the flavors to mingle more harmoniously. You’ll notice the freshness is enhanced, making every bite that much better. Just remember, if it sits too long, the avocado may start browning, so keep that in mind before serving!
- Serve with Lime Wedges: Plate the chilled salad and add a few lime wedges on the side. This adds a burst of zesty flavor that’s delightful! Plus, they look pretty on the plate. Just don’t forget to remind your guests to squeeze the lime; otherwise, the salad might be a bit on the bland side!
Notes
- Storage Tips: Store leftover salad in an airtight container and keep it in the refrigerator. Remove avocado pieces if concerned about browning.
- Expert Tips: Use ataulfo mangoes for a sweeter taste. If you like a colder dish, chilling the salad for at least 30 minutes before serving can amp up the flavors beautifully. If the salad seems too salty, try squeezing in more lime juice or mixing in additional ingredients to mellow the flavors. When using fresh corn, remember that it is safe to eat raw, so there is no need to cook it unless you prefer a softer texture.
- Reheating Instructions: Not applicable, as this salad is served cold.
- Serving Suggestions: Serve with tortilla chips for a refreshing dip. Pair as a side for grilled meats or seafood. Use as a topping for tacos or tostadas.
- Recipe Variations: Add diced jalapeños for extra heat. Substitute lime juice for orange juice for sweetness. Mix in quinoa for added protein and texture.
- Ingredient Notes: Select ripe avocados that yield slightly to gentle pressure. Choose firm, fragrant ataulfo mangoes for best flavor and sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg