This fresh summery salad is simple and delicious and perfect served alongside grilled steak, chicken or shrimp or as a vegetarian entree. Kids will be tempted by the sweet addition of mango.
Any leftover salad is perfect for lunch and snack time during the week.
Serves 4 as an entree
2 15 oz can black beans
1/3 cup lime juice, freshly squeezed
1/2 cup olive oil
1 clove garlic, minced
1 tsp sea salt
1/8 tsp cayenne (optional)
1 1/2 cups fresh (or frozen) corn kernels
2 medium tomatoes, diced into 1/2" pieces
6 green onions (scallions), minced
1 jalapeno, minced (optional)
1/2 cup chopped fresh cilantro
1 mango, diced
1 avocado, diced
To make the vinaigrette, combine the lime juice, olive oil, garlic, salt, and cayenne (optional) in a small bowl. Whisk to combine and set aside.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. The book, Cooking in Everyday English, is loaded with family-friendly recipes. Amanda’s own cookbook, Real Family Food, is now available for pre-order from Amazon and will be released in the Fall of 2012.
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