Are you looking for a new easy peasy fresh and colorful salad to make? This is it then!
We had friends over for a bbq the other night and I really didn’t want to serve them a regular lettuce type of salad. I had avocados and mangoes on hand and I wanted to use that in my salad. What a great combination – it really complemented the rest of the ingredients!!
Like most salads, don’t worry about being exact. If you have different colored tomatoes, add them! If you don’t have fresh corn then used canned or frozen kernels (thawed of course!) And if you add more of the ingredients, your salad will just be a little larger! It all works:)
This salad had oomph to it and was a huge hit with my friends. Even my husband Charles ate it and he usually gives me looks when I mention that there’s salad on the table and if he’s seen it yet lol!
I’d love to hear from you! Do you use avocados and mangoes in your salad?
Please feel free to share your ideas and tips in the comments below:)
Southwest Black Bean and Avocado Salad
- 1 can black beans, rinsed and drained
- 1-2 cobs of fresh corn (cooked or grilled) or 1-2 cups frozen (thawed) or 1 can of niblets (rinsed and drained)
- 1 cup cherry/ grape tomatoes, cut in slices
- 1/2 red onion, diced
- 1 mango cut in chunks
- Handful of fresh cilantro, chopped
- Avocado, cubed
- Zest from 1 lime
- Juice from 2 limes
- 1/2 tsp. cumin powder
- 1/2 tsp. Sriracha sauce (or favorite hot sauce)
- 1 tbs. honey
- Salt and pepper
- 2 tbs. olive oil
In a large bowl, combine the black beans, corn, tomatoes, onion, mango and fresh cilantro.
In a small bowl whisk together the lime juice with the cumin, Sriracha sauce, honey and salt and pepper. Whisk in the olive oil until blended.
Add the dressing to the salad and refrigerate at least 30 minutes before serving. When ready to serve, add the cubed avocado and zest. Line the serving bowl with arugula leaves and top with the salad.