Description
A refreshing and vibrant black bean mango salad, perfect for a light meal or side dish.
Ingredients
Scale
- 1 red bell pepper (about 150g), seeded and diced
- 1/2 red onion (about 75g), finely diced
- 1 jalapeno (about 15g), seeds and ribs removed, then minced
- 15 ounces (425g) black beans, drained and rinsed
- 2 large mangoes (about 400g), peeled and chopped
- 1 1/2 cups (about 225g) corn kernels
- 1/4 cup (15g) chopped cilantro leaves
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15ml) lime juice
- salt, to taste
- pepper, to taste
- 1/21/2 teaspoon ground cumin
- 1/21/2 teaspoon chili powder
Instructions
- Mix Ingredients Together: Start by tossing the black beans, diced mango, diced bell pepper, and diced onion into a large bowl. You will notice the vibrant colors and sweet scents mixing in. This step sets the tone for a fresh, lively salad, so avoid overworking the ingredients to keep everything intact.
- Whisk Dressing Smoothly: In a separate small bowl, whisk together lime juice, olive oil, and a pinch of salt until you have a smooth mixture that smells zesty, giving your salad that vibrant kick. Be careful not to skimp on the lime juice, as it brings out the fruit’s sweetness and balances everything out.
- Toss Gently: Drizzle the dressing over the salad ingredients and gently toss to coat everything. You will hear the ingredients mixing softly—it’s like music! Just be cautious not to mash the mangoes; you want those chunks to shine with their juicy goodness.
- Add Jalapenos Last: Now’s the time for those jalapenos! Sprinkle them in, adjusting the amount based on your heat preference. As you add them, the spice wafts up, giving a hint of what is to come. Make sure to taste a tiny piece before adding more, so it is not too spicy for your taste.
- Chill Before Serving: Place your salad in the fridge for around 30 minutes to let the flavors mingle. You will know it is ready when you catch a whiff of the fresh and zesty aroma. Do not skip this step since chilling helps marry all those tastes beautifully.
Notes
- Storage Tips: Store leftovers in the fridge in a sealed container for up to 5 days, but do not freeze as it can become soggy.
- Expert Tips: Use ripe mangoes for better flavor. Adjust jalapeno quantity for desired heat level. Mix dressing in a small bowl for even distribution.
- Reheating Instructions: Not applicable as this salad is served cold.
- Serving Suggestions: Serve with grilled chicken for a complete meal. Pair with tortilla chips for a flavorful dip. Top with avocado slices for added creaminess.
- Recipe Variations: Add diced avocado for creaminess. Incorporate other fruits like pineapple or kiwi. Mix in chopped bell peppers for extra crunch.
- Ingredient Notes: For the best taste, choose perfectly ripe mangoes; they will add the sweetness essential for this salad. Other beans can be used instead of black beans, though black beans are preferred. Use fresh, frozen, or canned corn as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 178
- Sugar: 15g
- Sodium: 122mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg