Mango, Bean, and Corn Salad

Tangy and sweet, this festive salad is great for potlucks, picnics or dinner anytime.

1/4 cup red onion, thinly sliced

2 1/2 tablespoons lime juice (about 1 fresh lime)

1 teaspoon lime zest (zest from 1 fresh lime)

1 tablespoon olive or canola oil

3/4 cup cooked corn, (frozen and thawed okay)

1 tablespoon brown sugar or sucanat

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can white beans, rinsed and drained

1 small mango, peeled and diced

1/2 red bell pepper, diced

1/2 small jalapeno pepper, minced

1/4 bunch fresh cilantro, chopped

1/2 avocado, peeled and diced

1 teaspoon minced garlic

Salt to taste


  1. Marinate the sliced red onion in the lime juice and lime zest for 30 minutes in a small bowl.
  2. Meanwhile, caramelize the corn by heating a saute pan over medium-high heat with 1 tablespoon olive or canola oil. Add the corn and the sugar and saute until the corn is golden brown. Remove from heat and let cool.
  3. Combine the canned beans, mango, red bell pepper, jalapeno, cilantro, avocado and garlic with the marinated onions and cooled corn. Toss gently and add salt to taste.

GF V veg DF

Yield: 6 servings