This recipe comes together beautifully and simply. The mango and mint add a perfect beachy twist for extra freshness! I love making it as a dip when friends are coming over or topping it with a protein for a meal.
You’ll need
1 can black beans, drained and rinsed
1 ear of corn, cut off the cob
1 Persian cucumber, diced
1/2 of a green bell pepper, diced
1 jalapeño, diced
1 shallot, peeled and diced
1/2 of an avocado, diced
1/2 of a mango, diced (about 1/3-1/2 cup)
1/3 cup chopped cilantro
4-6 mint leaves, diced
1 lime, juiced
salt, pepper, Chile powder
Instructions
Start by prepping all of your ingredients!
For the corn, you can either keep it raw or sauté on high heat until lightly charred.
Add everything to a mixing bowl and toss to combine.
Serve alone or try one of the recommendations below and enjoy!
Serving ideas:
As a dip with tortilla chips
On top of rice or quinoa as a full meal
Add feta cheese and protein like skirt steak, shimps, or chicken as a bowl
Use as a topping for tacos or a filling for burritos