Description
The hardest part about this Black Bean Salad is not eating it straight from the bowl. Sweet mango, creamy avocado, fresh corn, and a zesty lime dressing make every bite taste like summer. Ready in under 30 minutes, a healthy, protein-packed salad for meal prep, potlucks, and easy summer meals.
Ingredients
Units
Scale
- 2 teaspoons lime zest
- 1/4 cup fresh lime juice
- 3 tablespoons olive oil
- 1/2 teaspoon ancho chili powder (use smoked paprika or chili powder to substitute)
- 2 teaspoons maple syrup (optional- depends on the sweetness of the mango)
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2-3 teaspoons jalapeno, minced
- 14-ounce can black beans, drained (1 1/2 cups)
- 1/2 cup red onion, chopped finely
- 1 cup red bell pepper (or other sweet colored bell pepper), diced
- 1 1/2 cups corn (fresh steamed or grilled, or frozen roasted corn is great here too)
- 1 1/2 cups mango, cut in small cubes (1-2 mangos)
- 1/2 cup cilantro, chopped- tender stems are fine
- 1 large avocado, cut in small cubes (add right before serving)
Instructions
- Make dressing. In a large bowl, mix lime zest, lime juice, olive oil, ancho chili powder, maple syrup, cumin, and salt.
- Prep salad ingredients. Chop into uniform pieces.
- Assemble salad. To the dressing, add jalapeno, black beans, red onion, bell pepper, corn, mango, and cilantro. Mix.
- Season. Adjust flavors by adding more lime juice, maple syrup, and salt to taste. Add avocado just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days (holds up best without avocado)
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 11.4 g
- Sodium: 122.1 mg
- Fat: 14 g
- Saturated Fat: 2.1 g
- Carbohydrates: 31.9 g
- Fiber: 8.7 g
- Protein: 6.6 g
- Cholesterol: 0 mg
