Southwestern Salad

We actually loved this salad final night time. The mango tastes pretty within the salad, and we take pleasure in uncooked corn as a lot as roasted or grilled.

Serving Measurement: four


  • 1 (15 ounce) can black beans
  • 2-Three medium-large tomatoes, chopped
  • 1 pink or yellow bell pepper, de-seeded and chopped
  • 2 ears corn, kernels reduce off the cob
  • 1 mango, peeled, minimize from the stone and minimize in chew sized items
  • 1 small pink onion, chopped
  • 1 small bunch coriander, chopped
  • 1 giant avocado, peeled, nut eliminated and minimize in items

for the dressing:

  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • sprint maple syrup
  • 1/eight teaspoon cumin
  • pinch pink pepper flakes
  • salt and pepper to taster


  1. Drain and rinse the beans in a colander.
  2. Place the drained beans in a big salad bowl.
  3. Reduce the corn off the cob and add to the beans.
  4. Wash the tomatoes and chop.
  5. Add the tomato items to the beans and corn.
  6. De-seed the bell pepper and chop.
  7. Add the pepper items to the salad.
  8. Minimize the stone from the mango then peel and minimize into items
  9. Add the mango items to the salad.
  10. Chop the coriander and add to the salad.
  11. Combine the salad dressing, add to the salad and gently combine.
  12. Shortly earlier than serving the salad, peel the avocado, take away the nut and minimize into items.
  13. Add the avocado items to the salad and server.