Mango, Grilled Corn and Black Bean Salad


This grilled salad is perfect for summer, whether you’re barbecuing, throwing a picnic or just staying in! The charred flavors of grilled corn compliment the sweet mangoes and crunchy jicama. This recipe comes to us from Tiffany of Parsnips and Pastries.

Serves 6

  • 2 ripe but firm mangoes, diced
  • 15 ounce can black beans, rinsed
  • 1 ear corn, grilled
  • 1 1/2 cups jicama, diced
  • 1/4 cup chopped cilantro
  • Zest of one lime
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 3 tablespoons olive oil
  • 2 avocados, sliced
  • Sea salt and pepper, to taste

Grill the ear of corn, slice corn off ear, and set aside to cool.

Peel and dice the mango and jicama. Rinse the black beans and add beans, jicama, mango, and corn in bowl. Season with salt and pepper.

Combine lime zest, juice, olive oil, and salt and pepper in a mason jar. Shake well to combine. Drizzle over the salad and gently toss with the chopped cilantro.

Top with sliced avocado.

Serve immediately or refrigerate overnight (without the avocado) and serve at room temperature. Top with avocado when ready to serve.

Notes:

For some heat, add in a diced jalapeno.

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Nutrition Information

Mango, Grilled Corn and Black Bean Salad

Servings per Recipe: 6

Amount per Serving

Calories:  265

Calories from Fat:  91

Total Fat:  10g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  50mg

Potassium:  452mg

Carbohydrates:  36g

Dietary Fiber:  11g

Protein:  10g

Sugars:  7g

Vitamin A:  16%

Vitamin C:  25%

Calcium:  8%

Iron:  14%

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