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Black Bean Mango & Corn Salad

Make this fresh and delicious summery salad with whole food ingredients and a chili cumin lime dressing.
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Course: dinner, lunch, Salad
Cuisine: dairy free, gluten free, healthy
Keyword: Dr Stephanies Kitchen, healthy salad, summer recipes
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 166kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 large bowl
  • 1 mixing spoon

Ingredients

  • 1/4 cup olive oil
  • 3 tbsp lime juice (or juice from 1 lime)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp sea salt
  • 541 mL can black beans; drained and rinsed (roughly 2.25 cups)
  • 341 mL can corn, drained and rinsed (roughly 1.25 cups) sub chickpeas if avoiding grains
  • 1 mango- peeled and diced into small cubes
  • 1 orange, red or green pepper- ribs removed and diced
  • 1 jalapeno- removed and finely diced optional
  • 1 medium sized tomato- diced
  • 1/4 cup cilantro sub parsley

Instructions

  • In a large bowl, add all of your ingredients and mix with a large mixing spoon.

Notes

Store bean salad in a glass container. Store in the fridge. Eat within 5 days. 

Nutrition

Serving: 1cup | Calories: 166kcal | Carbohydrates: 21.1g | Protein: 4.9g | Fat: 7.9g | Saturated Fat: 1g | Sodium: 159.3mg | Potassium: 348.1mg | Fiber: 5.3g