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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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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. Ingredients:
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 |
Directions:
1. Combine mango, red bell pepper, black beans, corn, green onions, and cilantro in a large bowl.
2. Whisk together lemon juice, olive oil, garlic, cumin, chili powder, salt, and pepper in a small bowl. Add dressing to fruit and vegetable mixture; toss to coat. Add romaine lettuce and toss lightly to mix.
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