Mango black bean salad

Step by Step

In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.

Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.

Serve cold with cilantro lime chicken, grilled salmon or add Instant Pot quinoa to make it one complete meal.

Store: Refrigerate covered for up to 24 hours.
Make ahead: Refrigerate without olive oil, lime juice and salt for up to 24 hours, and then add before serving.
I used unsalted sodium black beans, so adjust salt to taste if using regular.
Avoid buying very soft mango for salad as it will become a mush.
You can add one diced avocado. Just like with mango, use ripe but firm fruit. And remember it browns easily, so add before serving.
To thaw frozen corn, run it under warm water in a colander and then drain.