Tropical Black Bean and Corn Salad

🕒 Prep: 15 min
🔥 Cook:
🍽 Serves: 4
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This Tropical Black Bean and Corn Salad is a vibrant, refreshing dish that perfectly balances sweet, savory, and tangy flavors. It's a quick and easy recipe that's perfect for summer gatherings or a light lunch.

Ingredients for Tropical Black Bean and Corn Salad

Black beans form the protein-rich base of this salad, bringing a hearty texture and earthy flavor. Fresh corn kernels add a pop of sweetness and a bit of crunch. The ripe mango gives a juicy, tropical sweetness that pairs beautifully with the other ingredients. Avocado adds creaminess and a healthy dose of good fats. Red bell pepper contributes a crisp texture and a mild sweetness, while red onion provides a sharp bite that cuts through the richness. Fresh cilantro adds a burst of herbaceous freshness. Finally, the extra virgin olive oil and lime juice dressing ties everything together with a light, tangy finish.

Tips & Tricks

  • Use fresh corn if possible — it makes a big difference in flavor and texture.
  • To keep the avocado from browning, add it just before serving.
  • Adjust the lime juice to your taste; some prefer it more tangy.
  • If you’re not a fan of cilantro, fresh parsley makes a good substitute.

Serving Suggestions

This salad is versatile enough to be a main dish or a side. Try serving it alongside grilled chicken or fish for a complete meal. It also pairs well with tortilla chips for a casual appetizer or snack at a summer barbecue.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, the salad can be made a few hours in advance, but add the avocado just before serving to keep it fresh and green.
What can I use instead of mango?
Pineapple or papaya are great substitutes if mango isn't available.

Tropical Black Bean and Corn Salad Recipe Walkthrough

Start by grabbing a large mixing bowl where everything will come together. Add the black beans first — make sure they’re well-drained and rinsed to avoid any excess liquid. Next, throw in the corn kernels. If you’re using fresh corn, a quick zip off the cob with a knife will do the trick.

Now, it’s time for the mango. Peel and dice it into small cubes; this part might be a bit slippery, so take your time. Follow up with the avocado, slicing it in half, removing the pit, and dicing it into chunks. Toss it into the bowl with the rest. Next, add the red bell pepper and red onion. Both should be diced finely to ensure a good mix of textures and flavors in every bite.

In a small bowl, whisk together the extra virgin olive oil, lime juice, a pinch of salt, and pepper. This simple dressing will highlight the natural flavors without overpowering them. Pour this over the salad and give it a gentle toss to distribute everything evenly without mashing the avocado.

Finally, sprinkle with fresh cilantro before serving. This last touch adds a fresh, herbal aroma and a burst of color to the dish.

Why You'll Love This Recipe

  • Bright, fresh flavors that scream summer.
  • No cooking required — just chop, mix, and serve.
  • A colorful dish that's as visually appealing as it is tasty.
  • Perfect balance of textures from creamy avocado to crunchy bell pepper.
  • Healthy and satisfying — packed with nutrients and fiber.

Ingredients

1 can of black beans, drained and rinsed (15 oz)
1 cup of fresh corn kernels
1 ripe mango, diced
1 ripe avocado, diced
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
Salt and pepper to taste

Step-by-step Instructions

1. In a large mixing bowl, combine the black beans, corn, mango, avocado, red bell pepper, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle with fresh cilantro before serving.

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