Mango and Black Bean Salad with Avocado

Ingredients

• 15 oz canned black beans (rinsed and drained (1 standard can))
• 1 fresh mango (peeled and cubed)
• 1 red bell pepper (diced)
• 1 cup sweet corn (fresh, frozen, or canned)
• 0.25 cup red onion (finely chopped)
• 0.25 cup fresh cilantro (chopped)
• 0.5 tsp chili powder (adjust to taste)
• 2 tbsp lime juice (fresh (approximately 1 lime))
• salt (to taste)
• black pepper (to taste)
• 1 avocado (cubed, to serve at the end)

Steps

1. 1

   In a large bowl, combine the rinsed black beans, cubed mango, diced red bell pepper, corn, and red onion.

2. 2

   Add the chopped cilantro and season with chili powder, salt, and black pepper to taste.

3. 3

   Pour the fresh lime juice over the mixture and toss well to ensure all ingredients are evenly coated.

4. 4

   Just before serving, fold in the cubed avocado to prevent it from oxidizing or breaking down during mixing.

Notes

For better flavor integration, let the salad rest in the refrigerator for 30 minutes before serving. If you plan to use it for meal prep, store the avocado separately and add it just before consuming.

Nutrition per serving

• salad
• summer
• healthy
• vegetarian
• vegan
• gluten-free
• high protein
• side dish