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
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.
Check Out Katie’s Cooking Club!Members get a new meal plan every week with recipes and food prep tips centered around a featured seasonal ingredient. The subscription also includes access to Katie’s entire recipe library, digital cookbooks, and meal planning tools. Learn more →
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 🤗
Pingback: Portable Sugar & Flour Free Meal Ideas | Katie's Conscious Kitchen
Pingback: Easy Vegan Burrito Bowl | Katie's Conscious Kitchen