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!

A fresh and colorful bean and Corn Salad with mango, avocado, cilantro, and red peppers, in a white bowl.

If you make this yummy bean and corn salad leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.

Bean & Corn Salad

Veggies | Protein | Fat
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Active Time: 15 minutes
Servings 2


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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