Bean & Corn Salad w/ Mango & Avocado

This is one of those bright, vibrant meals that requires a giant bowl to accommodate all those fresh fruits, legumes, and veggies. So colorful, nourishing, flavorful, and perfect. This salad is hearty enough to make a complete meal, or it makes a great side salad. Perfect for potlucks!

Bean & Corn Salad

Veggies | Protein | Fat
Prep Time: 15 minutes
Servings: 2
Recipe From: Katie’s Conscious Kitchen


Veggies (Choose Any)

  • Red onion
  • Red peppers
  • Tomatoes
  • Cucumbers
  • Corn fresh, raw, or frozen & thawed
  • Salad greens optional
  • Sprouts optional

Protein Options (Choose One or Mix & Match!)

  • 1 can black beans or 1-2 cups cooked
  • 1 cup shelled edamame I use frozen and thaw before using
  • 1 cup cooked quinoa


  • 1 ripe mango diced


  • 1 avocado diced


  • 1 lime juiced
  • 1 bunch cilantro roughly chopped
  • generous pinch of salt


  • Toss everything gently together.
  • This salad keeps well in the fridge for a few days, although I would add the avocado before serving as it will turn brown.
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  1. Anonymous

    This looks wonderful if I leave off the cilantro 😂😜😂

    • Isn’t it funny how people either love or hate cilantro?

      • Lorraine

        For some people, cilantro tastes like soap. It’s a genetic thing! I was having a hard time believing anyone could enjoy the taste of soap, then I learned cilantro tastes totally different if you don’t have the gene. Thanks for all the yummy recipes!!

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