Description
A vibrant, tropical-inspired salad bursting with fresh flavors and textures. This colorful dish combines creamy avocado, sweet mango, hearty black beans, and crisp vegetables in a zesty lime-cumin dressing – perfect for summer meals or as a healthy protein-packed side.
Ingredients
Scale
- 2 (15 oz) cans black beans, drained/rinsed (Eden Organic recommended)
- 1 (15 oz) can corn, drained (or 1½ cups frozen/thawed corn)
- 2 Hass avocados, diced (slightly firm)
- 1 large bell pepper, diced (red/yellow preferred)
- 1 ripe mango, diced
- ½ red onion, diced (soaked in cold water if desired)
- 2 green chilis, seeded/diced
- ½ cup chopped cilantro (or to taste)
- 2 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 lime, juiced (about 2 tbsp)
- ¼ tsp ground cumin
- ¼ tsp chili powder
- ½ tsp salt
- Freshly cracked black pepper
Instructions
- In large bowl, combine black beans, corn, bell pepper, mango, red onion, and green chilis.
- In small bowl, whisk together olive oil, maple syrup, lime juice, cumin, chili powder, salt and pepper.
- Pour dressing over salad and toss gently to combine.
- Add avocado and cilantro just before serving, folding gently to prevent mashing.
- Adjust seasoning with additional lime juice or salt if needed.
- For best flavor: Let sit 15 minutes before serving to allow flavors to meld.
Notes
- Storage: Keep avocado pits in salad to prevent browning (best eaten day-of)
- Protein boost: Add grilled shrimp or chicken for complete meal
- Spice control: Start with 1 chili, add more to taste
- Make ahead: Prep all ingredients except avocado/dressing up to 24 hours in advance
- Serving ideas: Excellent with tortilla chips or over greens
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad/Side
- Method: No-Cook
- Cuisine: Latin Fusion
Nutrition
- Serving Size: 1½ cups
- Calories: 280 kcal
- Sugar: 12g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg