Delicious, nutritious, and versatile Black Bean Mango Salad

Learn to make this delicious and impressive black bean and mango salad, in a few easy steps. This salad pairs well with chicken, seafood, as well as plant based proteins. Perfect for your next cookout, or any day of the week.

Recipe: Mexican Black Bean Salad with Mango

Ingredients

• 1 clove garlic or 1 tsp garlic powder, minced
• 1 tsp. salt
• ⅛ tsp. black pepper
• 2 (15 oz.) cans low sodium black beans, rinsed and drained
• 1 ½ cups frozen or canned corn kernels or leftover roasted corn cut from the cob
• 1 green bell pepper, chopped
• 1 orange or red bell pepper chopped
• 3/4 cup fresh mango, diced
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• ½ cup chopped fresh or dried cilantro

For Dressing

• 1 Tbsp. white vinegar
• 2 Tbsp. olive oil
• 1 tsp. lime juice
• 1/4 cup pineapple juice (can blend fresh pineapple or use bottled juice)
• 1/4 tsp. salt
• 1 tsp. ground cumin
• 1/4 tsp. peppe

Instructions

1. In a small bowl, whisk dressing ingredients and set aside. In a large bowl, combine all of the remaining ingredients. Then, pour dressing over vegetable mixture and toss to coat.
2. Cover and refrigerate at least 1 hour. Stir before serving.
3. Store in the fridge in an air right container for up to 7 days.