I learned about black bean and corn salad many years ago and have been making my own versions of it ever since – not sure if it’s been the same twice. You can really play with this recipe and make it your own. There’s not really much chance of messing it up!
Most recipes call for oil but it’s completely unnecessary – I say just let the lime juice shine right through. Adding avocado provides a nice amount of whole food fat that’s so much better than oil anyways.
When mangos are in season I LOVE to add them to this salad. The sweetness of mango goes so perfectly with the tang of the lime, spice of the jalapeno and the saltiness – makes my taste buds dance!
The best part about this black bean recipe is that there are so many ways to use it. It can be scooped up with some baked tortilla chips, eaten on top of some brown rice or quinoa as a main meal, rolled into a whole wheat tortilla with or without a whole grain for an awesome wrap, top a pile of salad greens for an amazing “taco” salad or eaten in some warmed soft corn tortillas as tacos. Bring this to a party and it’s sure to impress!
whole food, plant based dish!
- 1 can black beans, drained and rinsed well
- 1 cup frozen organic corn, thawed
- 1 large tomato, diced small
- ½ cup diced bell peppers, assorted colors are great
- 3 scallions, chopped fine
- 1 clove garlic, minced fine or grated
- 1 large, or 2 small ripe mangoes, diced small
- ½ a small jalapeno, minced fine (adjust to your liking) Juice and zest of 1 lime (more if you like it tangy)
- ½ avocado, diced
- ½ t cumin (optional)
- ½ t ground coriander (optional)
- ¼ - ½ t salt, or to taste
- ¼ cup chopped fresh cilantro
- Combine all ingredients in a large bowl. Mix together, taste to adjust lime, salt and spices. Enjoy!
This black bean and corn salad is super delish in the summer when tomatoes are in season. Eaten at room temperature, it is light and refreshing when the hot weather hits. I hope you enjoy this recipe as much as I do – don’t be afraid to adapt it to your liking, it’s very forgiving!