Name: Mango, Grilled Corn and Black Bean Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 2 ripe but firm mangoes, diced; 15 ounce can black beans, rinsed; 1 ear corn, grilled; 1 1/2 cups jicama, diced; 1/4 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

Description

Fresh, bright, EASY vegan Mango, Grilled Corn & Black Bean Salad is perfect for a BBQ or picnic! Use ripe, but still firm, mangoes.

Scale

Ingredients

2 ripe but firm mangoes, diced
15 ounce can black beans, rinsed
1 ear corn, grilled
1 1/2 cups jicama, diced
1/4 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

Grill the ear of corn, slice corn off ear, and set aside to cool.
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.
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.
Top with sliced avocado.
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.