A perfect summer side dish or stand-alone meal, this Mango Lime Black Bean and Corn Salad is quick and healthy, packed with veggies!
I’ve got summer on the brain. Half of my garden is planted, everything is green, the weather’s getting warmer, and over the weekend we made our first trip to market.
As usual, I packed our bags with more fresh produce than we probably need for a week. When I spotted a bin of early sweet corn, I knew exactly what I’d be making later that evening. This mango lime black bean and corn salad is one of my favorite summer recipes and I’ll find myself making it a few times a month. It makes a great side dish for grilled chicken, or as lunch served with a side of tortilla chips. The mix of bitey onion and peppers paired with sweet mango and tangy lime dressing is the perfect combination, and as summer goes on, the ingredients get better and better!
If you’re new to mangos, they can be a little tricky thanks to the huge, flat pit in the middle. I’ve found that the best way to cut them is this:
- Standing mango on its side, slice down as close to the pit as possible. (You’ll figure out where the pit is after cutting one mango) Repeat on the other side.
- Score each side of the mango with a knife, making pieces of mango in the size that you need. (See photo above). Turn half inside out and scoop or cut out pieces of mango.
If mangos aren’t available, pineapple is also delicious in this recipe. Substitute the mango with about 1 cup of diced, fresh pineapple.
The best part about this salad? The longer it sits, the better it gets! It can definitely be served immediately, but in my opinion, tastes best after marinating in the dressing for a day or so.
Side note: I’m a little embarrassed by these pictures, but they were snapped on my phone since the camera is still packed in our hospital bags… Still waiting on baby! Hopefully I’ll be back to taking better food photos soon!