Say WHAT??? MangCorCadoBB Salad is a combination of mango, corn, avocado and black bean salad! I suppose it could also be called a salsa but it's more fun to make up a name for it!! I had some mangoes that were ripening as well as an avocado that was begging to be eaten, so I threw these together. It was yummy! There are lots of ways one can improvise with these basics and add other things from the refrig or the spice rack that are begging to be added.
1 box of organic black beans, (365 brand from Whole Foods-13.4 oz) rinsed and drained
1 cup of fire-roasted organic corn (NO GMOs!) I used frozen, thawed.
1 ripe (but not overripe) mango, chopped into medium pieces
1 ripe (but again, not mushy overripe) avocado, chopped into medium pieces
1 green onion, thin sliced including green parts
Zest and juice from 1 organic lime
1/2 tsp ground cumin
Salt and pepper to taste
chopped cilantro, chopped cherry tomatoes, chopped cucumber, chopped jalapeno or serano chilies
Combine all ingredients in a bowl and allow flavors to blend. May be served as is at room temperature or chilled for a lunch salad, or over greens or as a side dish with an entree. Enjoy!
How do you like to use up ripening mango or avocado? Share some favorite recipes with us all here in the comments section! Happy Memorial Day weekend!