Mango Black Bean Bowl (Print Version)
# Ingredients:
→ Fresh Produce
01 -
1 red bell pepper, diced small after removing the seeds
02 -
2 big, ripe mangoes, peeled and chopped up
03 -
1 jalapeño, finely chopped after removing the seeds
04 -
¼ cup cilantro leaves, loosely cut up
05 -
½ a red onion, chopped finely
→ Pantry & Canned Goods
06 -
1½ cups of corn kernels (canned, fresh, or frozen)
07 -
A 15 oz can of black beans, rinsed and drained
08 -
2 tablespoons of extra virgin olive oil
→ Seasonings & Dressing
09 -
½ teaspoon of chili powder
10 -
A tablespoon of lime juice, freshly squeezed
11 -
Salt and black pepper, ground fresh, to taste
12 -
½ teaspoon of cumin, ground
# Instructions:
01 -
Grab a big bowl and toss in the black beans, corn, diced mango, bell pepper, chopped onion, minced jalapeño, and cilantro leaves.
02 -
Use a small bowl to stir the olive oil, chili powder, cumin, lime juice, salt, and pepper together until it’s blended well.
03 -
Drizzle the dressing over all the salad mixture. Gently toss so it’s all coated nicely, then eat right away or let it cool in the fridge first.
# Notes:
01 -
This colorful mix works great as a topping for proteins, a side dish, or even with tortilla chips as a dip.
02 -
Store leftovers in a sealed container in the fridge for up to five days so they stay fresh.
03 -
Want it spicier? Keep the jalapeño seeds or add another pepper.