This is salad is immediately devoured at every potluck or gathering we’ve brought it to. I love it scooped with tortilla chips, eaten plain as a side salad, or a chunky salsa for tacos or burritos.
Servings: 4
Ingredients
- 2 cups corn kernels fresh, cut off the cob or frozen and thawed
- 1 can black beans drained and rinsed
- 1 large mango diced
- 1 red pepper, small dice
- 1/2 red onion, small dice
- 1/2 jalapeño, seeds removed and finely diced adjust to heat preference
- 1 bunch cilantro diced
- 2-3 limes, juiced adjust to taste
- 1/2 tsp good quality sea salt adjust to taste
Instructions
- Toss all ingredients together in a large bowl.
- This salad keeps well in the fridge for a day or two. If adding avocado (which is delicious) add it before serving, as it doesn’t store well and will brown.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
Hi, I’m Katie Gates! I share satisfying, vibrant recipes (mostly plant based and sugar & flour free) to help you feel great while fully enjoying the deliciousness and beauty of food. I have taken lessons from several eating approaches including 
I made this for a party at work today and it’s AWESOME!! Everyone loves it. Thank you for all the wonderful tips and recipes.
Yay! So glad Patty! <3
This is a delicious salsa and easy to make as a single serve to take to work for lunch. I’m loving the jalapenos kick and the sweet of the mango. Thank you Katie 🤗