Black Bean Mango Salad

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Black Bean Mango Salad

Ingredients

• 2 medium or 3 Ataulfo mango, chopped
• 1 large tomato, chopped
• 1 large bell pepper, chopped
• 1 cup corn, cooked or frozen (thawed)
• 19 oz can black beans, rinsed and drained
• 1/2 cup cilantro, finely chopped
• 2 tbsp red onion, minced
• 2 tbsp olive oil, extra virgin
• 1 lime, juice of
• 2 tsp cumin, ground
• 1/2 tsp salt
• Hot chili pepper flakes, to taste

Instructions

1. In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes, and gently stir to combine. Serve cold.

Store: Refrigerate covered for up to 24 hours.

Make Ahead: Refrigerate without olive oil, lime juice and salt for up to 24 hours, and then add before serving.

Notes

I used low sodium black beans, so adjust salt to taste if using regular.

This article was adapted from site

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