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
- Marinate the sliced red onion in the lime juice and lime zest for 30 minutes in a small bowl.
- 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.
- 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.
Yield: 6 servings