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–+ servings
A vibrant black bean corn salad salsa with diced red peppers, red onions, and mango, garnished with lime wedges and served alongside crispy round tortilla chips.
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Simple Black Bean and Corn Salad with Mango

This Simple Black Bean and Corn Salad with Mango is a Mexican-inspired salad that uses simple ingredients. This make ahead dish is perfect to feed a large crowd!
Cook Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 129kcal
Author: Lynne Kenton

Equipment

  • Sharp Knife
  • Cutting Board
  • Juice squeezer
  • Large Mixing Bowl

Ingredients

  • 15 oz Canned Black Beans Rinsed and Drained
  • 1 cup Sweet Corn Kernels Steamed and removed from cob
  • 1 cup Mango Diced
  • 1 Red Bell Pepper Chopped
  • 1 Jalapeno Seeded and Chopped
  • 1 Red Onion Chopped
  • Juice of 2 limes
  • 2 tablespoons Olive Oil
  • 1 tablespoon Hot Sauce
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • ⅛ teaspoon Cayenne Pepper

Instructions

  • In a large bowl, combine black beans, corn, mango, red bell pepper, jalapeno and red onion.
  • Sprinkle salt, pepper, cumin, garlic powder and cayenne pepper over vegetable mixture. Stir to combine.
  • Pour lime juice, olive oil and hot sauce over vegetable mixture. Stir to combine.
  • Refrigerate for at least 30 minutes or up to overnight before serving.

Nutrition

Serving: 8g | Calories: 129kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 555mg | Potassium: 324mg | Fiber: 5g | Sugar: 7g | Vitamin A: 886IU | Vitamin C: 36mg | Calcium: 30mg | Iron: 1mg