Mango Avocado Black Bean (Print Version)
# Ingredients:
→ Fresh Produce
01 -
2 ripe avocados, cut into cubes
02 -
2 small honey mangoes (ataulfo variety), chopped
03 -
½ cup red onion, minced
04 -
1 red bell pepper, chopped into small pieces
05 -
A small bunch of fresh cilantro, finely chopped (about ¼ cup)
06 -
Juice from 3 to 4 limes, to taste
→ Pantry & Canned Goods
07 -
1 cup of corn kernels (about two large cobs' worth)
08 -
A 15 oz can of black beans, rinsed and drained
09 -
Chili powder—just ½ teaspoon
10 -
A pinch or two of salt and freshly cracked black pepper
# Instructions:
01 -
Use a large mixing bowl to toss together the black beans, chopped mango, corn, diced onion, cilantro, and red bell pepper. Squeeze in the lime juice and scatter in some chili powder. Sprinkle over some salt and pepper, and stir it all until everything looks evenly coated.
02 -
Pop the bowl in the fridge for at least 30 minutes, or up to an hour, so the flavors can blend nicely.
03 -
Spoon the salad into individual dishes, and add your diced avocado on top right before eating. Extra lime wedges can be served on the side for those who love an extra zing.
# Notes:
01 -
Honey mangoes (ataulfo mangoes) are ideal for this because they're creamy and super sweet.
02 -
Want to cook fresh corn? Bring a big pot of water to a rolling boil, toss in your husked corn, and cook for 1½ to 2 minutes. Let it cool completely before cutting the kernels off.
03 -
Feel free to tweak the ingredient portions depending on your taste.