- 2 medium mangoes, chopped
- 1 large tomato, chopped (or cherry tomatoes diced)
- 1 large bell pepper, chopped
- 1 cup corn, cooked or frozen (thawed)
- 15 – 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
- red chili pepper flakes, to taste
In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.
Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.
Serve cold with cilantro lime chicken, grilled salmon or add cooked quinoa to make it one complete meal.
Store: Refrigerate covered.
Make Ahead: Refrigerate without olive oil, lime juice and salt for up to 24 hours, and then add before serving.
Double the recipe for picnics.
Make sure to drain and rinse canned beans with cold water.
Avoid buying very soft mango for salad as it will become a mush.
You can add one diced avocado. Just like with mango, use ripe but firm fruit. And remember it browns easily, so add before serving.
What makes it special?
I’ve shared this with many Princeton families for BBQs and gatherings after baseball games, and I learned of it from a friend I met here.
What’s Your Connection to Princeton?
Resident, a transplant
Recipe shared by Jean Durbin
Photo courtesy of Creative Commons
“Mango and Black Bean Salad.” by lucylarou is licensed under CC BY-NC 2.0