Ingredients
Salad Ingredients
- 1 red bell pepper, seeded and diced
- ½ red onion, finely diced
- 1 jalapeno, seeds and ribs removed, minced
- 15 ounces black beans (1 can), drained and rinsed
- 2 large mangoes, peeled and chopped
- 1 ½ cups corn kernels
- ¼ cup chopped cilantro leaves
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper, to taste
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
Instructions
- Prepare the Salad Base: Place the diced red bell pepper, finely diced red onion, minced jalapeno, drained and rinsed black beans, chopped mangoes, corn kernels, and chopped cilantro leaves into a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together olive oil, lime juice, salt, pepper, ground cumin, and chili powder until well combined. You may also pour the dressing directly over the salad and mix.
- Combine and Serve: Pour the dressing evenly over the salad mixture and gently stir until all ingredients are thoroughly coated. Serve immediately for the freshest taste.
Notes
- This salad is best served fresh but can be chilled in the refrigerator for up to one day.
- Adjust the amount of jalapeno to control the heat level.
- For added texture, try topping with toasted pumpkin seeds or chopped nuts.
- Use fresh lime juice for the best flavor in the dressing.
- This salad can be served as a side dish or a light vegetarian main course.
- Prep Time: 11 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
