Summer is heating up, so I know you’ll love this gorgeous Mexican Black Bean and Corn Salad! Summer Salads are always welcome in my home. The less cooking the better! With the fresh mango and avocado in this easy black bean and corn salad, I could just eat this with a bowl of chips and be the happiest person on earth!
See more Celebrate Summer Series ideas here.
This Mexican Black Bean and Corn Salad is a perfect side dish for any summer gathering. The light sweet corn, paired with seasoned beans and just-right avocado, blend beautifully. This version calls for diced mangoes for an added an unexpected pop of sweetness. Chopped cilantro, scallions and lime zest perk up the flavors and make the salad fresh and herbaceous.
Black Bean and Corn Salad Recipe
Pair the salad with grilled chicken, fish tacos or grilled flank steak brightened with Argentinian Chimichurri sauce. Or even better, use the salad for a burrito filling, add Authentic Mexican Salsa and any grilled protein.
You can easily make this salad a main dish by adding grilled shrimp or chicken and crushed tortilla strips for crunch. Because the flavors are on the lighter, zestier side, you may want to spice up your grilled shrimp with Harissa Sauce, a red pepper sauce.
And for a vegetarian twist, you can marinate diced tofu in lime juice or add chopped red and green peppers. So find a nice shady spot under a palm tree, with a chilled glass of lemonade and dig in. Calorie information based on MyFitnessPal.com. Real results may vary.
Amount Per Serving Calories 217 Carbohydrates 23g Fiber 7g Sugar 3g Protein 6g
Calorie information based on MyFitnessPal.com. Real results may vary.