Black Bean and Corn Salad with Mango |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1/3 cup fresh lime juice |
1/4 cup olive oil |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 garlic clove, minced |
1 1/2 cups fresh corn kernels (about 3 ears) |
1 1/4 cups diced peeled mango |
3/4 cup minced green onions (about 6 onions) |
1/2 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 |
3/4 cup diced peeled avocado (about 1 large) |
2 ounces crumbled cotija cheese (about 1/2 cup) |
Directions:
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.
2. Add avocado and cheese; toss gently. Serve immediately.
3. Tip: Serve it with Pan-Fried Beef Tenderloin, grilled shrimp, or Cilantro-Lime Rice.
4. Kids Can Help: Kids can make the entire vinaigrette themselves and chop the tomatoes and red bell pepper with a plastic knife.
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