Skip to content

Black Bean, Corn & Mango Salad

July 6, 2009

This dish  immediately took us back to Mexico for the night (sans tequila). The fruity tropical flavors makes this the perfect side dish to piping hot fajitas and it is so simple to make. It’s amazing the “dressing” only consisted of lime juice, salt, pepper, and cumin, yet it was so flavorful from all the other ingredients.I remember the first time the boyfriend and I went to Tijuana 2 summers ago, we probably spent a total of one hour there, drinking tequila and eating quesadillas and then proceeded to be stuck in traffic for 8 hours just trying to get out of Mexico! Yeah, it was a disaster to say the least, don’t think we’ll be going back anytime soon!

“This is the only salad I will ever eat”-quote from B

Black Bean, Corn & Mango Salad

Serves 2

1 cup corn kernels (from 2 ears)

1 medium size ripe mango, peeled and diced

1 roma tomato diced

1/2 can black beans, rinsed

1/4 cup chopped red onion

1.5 tablespoons lime juice

1 tablespoon chopped fresh cilantro

1/4 teaspoon ground cumin

1/4 teaspoon ground pepper

1/4 teaspoon salt

Direcions

Combine all ingredients into a bowl and mix in lime juice, salt, pepper, and cumin. Top with chopped fresh cilantro

IMG_0170

IMG_0171

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: