This refreshing and colorful bean salad is loaded with mango, black beans, corn, and red pepper prefect for summer brunch. The flavors are simple, yet the combination is quite tasty.
Black Bean Mango Salad
1 mango, peeled, pitted and cubed
2 tablespoons chopped fresh cilantro
4 green onions, thinly sliced
1 medium red bell pepper, seeded and chopped
1/2 cup frozen corn, thawed, or fresh corn off the cob
3 cups cooked black beans or 2 (15-ounce) cans no – or low-salt black beans drained and rinsed
3 tablespoon fresh lime juice
1 teaspoon minced fresh garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
dash chili powder
9 cups chopped romaine lettuce
If using fresh corn, water saute for 5 minutes or until tender. Mix all the ingredients except the lettuce in a bowl. Let stand for at least 15 minutes. Serve on top of the lettuce.
Note: The vegetable mixture without the mango can be made a day ahead and refrigerated. Add the mango and a splash of lime juice just before serving. Throw in handful sunflower seeds if you like a little crunch.