While running errands this morning, I realized that it’s now much closer to the end of summer than the start (clearly there’s a real genius over here … ). Instead of, you know, being an adult and embracing change, I made the summeriest salad I could think of: mango-black bean salad. My friend Nila used to make this when we were roommates and I couldn’t get enough of it, then or now.
It’s not quite a salad, but it’s a little too chunky for salsa (though I suppose if you dice your mangos a little smaller, it could be). Whatever it is, it’s totally delicious.
Best part? It’s a cinch to put together and takes advantage of the season’s bounty.
PrintMango-Black Bean Salad
This is the perfect accompaniment to a grilled white, flaky fish, shrimp or scallops, or even just grilled chicken. And it fits perfectly on a tortilla chip.
Ingredients
- 3 mangos, diced
- 3 ears fresh corn, boiled with the kernels cut off (a 15-ounce can or equal amount frozen works too)
- 1 15-ounce can black beans, rinsed and drained
- 3 tablespoons cilantro, chopped
- juice from one lime
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (adjust according to your taste — this is decently spicy)
- 1/2 medium red onion, diced (optional)
- salt and pepper, to taste
Instructions
- Mix all of the ingredients in a large bowl, including the red onion if using. Season according to taste.
Looks delish.
Your photos look even better, nicely done!
That looks incredible! Def gonna have to try this! Thanks for sending me the link!
Hi Megan, of course! Let me know how it goes if you make it!