Hello, loves! Happy Meatless Monday! Today I bring you a crazy delicious, perfect summer side: Mango, Grilled Corn and Black Bean Salad.

Last week, I became an official Meatless Monday Blogger! This was really exciting for me. I fully support going meatless on Mondays! In our home, we actually eat vegetarian 75% of the week, but definitely on Monday. It’s a great way to start your week.

A little can go a long way when it comes to going meatless. If you wouldn’t dream of a meal without meat, just start with one day a week. I have confidence that you’ll find it’s actually a lot easier than you thought! We’re edging into summer right now, so the produce is going to be fresh, beautiful, and aplenty. Meatless doesn’t just have to mean a tired salad or a plate of green beans. You’ll find recipes on here every single Monday that hopefully provide you with lots of inspiration for plant-based meals.

Why meatless? First, it’s good for the environment. It minimizes fuel dependence, reduces water usage, and slashes greenhouse gases. It’s a great way to reduce our carbon footprint. Second, it’s good for your wallet. Several excellent sources of protein and fiber, such as beans, grains, and, of course, veggies, are typically much less expensive than buying meat. Third, it’s good for your health. Did you know going meatless just a few times a week can slash your risk of obesity, heart disease, stroke, diabetes, and cancer? Not to mention, it’s proven to add years to your life.

For all of the sources on everything above and to learn more about going meatless, visit the Meatless Monday website.

(This post is in no way sponsored by the organization. I am a Meatless Monday Blogger but I do not receive monetary compensation. I just truly believe in this cause. Go Meatless with me!)

Okay, SO. This salad! Are you looking for a super fresh, colorful, and omg-so-good salad to bring to a picnic or BBQ this summer? Put down the potato salad recipe. Move away from the coleslaw. This salad is so fun, different, and guaranteed to impress your guests.

I’ve always loved the combination of mango and black beans. Throw in some grilled corn, jicama for crunch, lime for a little punch, and creamy avocado… Drool.

mango grilled corn and black bean salad

Also, did I mention how easy this salad is? The dressing gets shaken up in a mason jar, and everything literally just gets tossed together. The only thing you have to “cook” is the grilled corn. But this recipe is perfect for when you have a few leftover ears of grilled corn from your BBQ.

It’s vegan. Bright. Fresh. Crunchy. Fruity. Savory. Waiting for you to make it.

And one serving of this salad as a side has more than HALF your daily fiber requirements! Score. I love fiber, you guys. I’m like a little old lady when it comes to fiber and I’m not ashamed.

So, off you go! Go make this salad and let me know what you think. What’s your favorite go-to side for a BBQ? Tell me in the comments below. 🙂

mango grilled corn and black bean salad

 

mango grilled corn and black bean salad

 

mango grilled corn and black bean salad

 

mango grilled corn and black bean salad

 

mango grilled corn and black bean salad

 

mango grilled corn and black bean salad

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Mango, Grilled Corn and Black Bean Salad
 
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Fresh, bright, EASY vegan Mango, Grilled Corn & Black Bean Salad is perfect for a BBQ or picnic! Use ripe, but still firm, mangoes.
Author:
Recipe type: side, salad
Serves: 6
Ingredients
  • 2 ripe but firm mangoes, diced
  • 15 ounce can black beans, rinsed
  • 1 ear corn, grilled
  • 1½ cups jicama, diced
  • ¼ cup chopped cilantro
  • Zest of one lime
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 3 tablespoons olive oil
  • 2 avocados, sliced
  • Sea salt + pepper, to taste
Instructions
  1. Grill the ear of corn, slice corn off ear, and set aside to cool.
  2. Peel and dice the mango and jicama. Rinse the black beans and add beans, jicama, mango, and corn in bowl. Season with salt and pepper.
  3. Combine lime zest, juice, olive oil, and salt and pepper in a mason jar. Shake well to combine. Drizzle over the salad and gently toss with the chopped cilantro.
  4. Top with sliced avocado.
  5. Serve immediately or refrigerate overnight (without the avocado) and serve at room temperature. Top with avocado when ready to serve.
Notes
For some heat, add in a diced jalapeno.

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