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"Mango, black beans, corn, and red pepper in a refreshing, it's-too-hot-to-cook salad. Be sure to refrigerate any leftovers." — Melanie
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1 medium mango, peeled and cubed
1 medium red bell pepper, chopped
1 cup rinsed, canned black beans
1 cup corn kernels
4 green onions, sliced thinly
1/4 cup cilantro
lemon, juiced
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
5 1/2 cups chopped romaine lettuce
Really enjoyed it! I served this at a pot-luck and it was a big hit. All the bright colors made a very nice presentation. This tasted fresh and tangy and was easy to fix and healthy too. I did increase the amount of oil and lemon juice for the dressing to make plenty for the marinade as well as coating the added lettuce. This definitely is a keeper.
It was really good but not awesome. It is very healthy and tasty. I would make it again but with some changes. I thought it could use a little more mango (maybe two). It didn't seem like there was enough of the sweet in it, where more mango could have helped. I cut back on the chili pepper because I don't like food too spicy. I didn't have cilantro. I used red onion diced instead of green onions.
5 Ratings
AWESOME RECIPE! Very versatile and incredibly simple, I used it on top of a salad, but there was so much left over for just us 2 I also used it in fish tacos, also in sandwiches! Loved it! Also brings a lot of color to whatever you use it with.
* Percent Daily Values are based on a 2,000 calorie diet.
Mango Black Bean Salad
Serving Size: 1/3 of a recipe Servings Per Recipe: 3 Amount Per Serving Calories: 253 Calories from Fat: 58
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