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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


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



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