Mango, Grilled Corn and Black Bean Salad - vegetarian recipes

Mango, Grilled Corn and Black Bean Salad

June 13 2016 Meatless Monday 


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This grilled salad is perfect for summer, whether your barbecuing, throwing a picnic or just staying in! The charred flavors of grilled corn compliment the sweet mangoes and crunchy jicama. This recipe comes to us from Tiffany of Parsnips and Pastries. Serves 6 - 2 ripe but firm mangoes, diced - 15 ounce can black beans, rinsed - 1 ear corn, grilled - 1 1/­­2 cups jicama, diced - 1/­­4 cup chopped cilantro - Zest of one lime - 2 tablespoons fresh lime juice (about 1 lime) - 3 tablespoons olive oil - 2 avocados, sliced - Sea salt and pepper, to taste Grill the ear of corn, slice corn off ear, and set aside to cool. Peel and dice the mango and jicama. Rinse the black beans and add beans, jicama, mango, and corn in bowl. Season with salt and pepper. Combine lime zest, juice, olive oil, and salt and pepper in a mason jar. Shake well to combine. Drizzle over the salad and gently toss with the chopped cilantro. Top with sliced avocado. Serve immediately or refrigerate overnight (without the avocado) and serve at room temperature. Top with avocado when ready to serve. Notes: For some heat, add in a diced jalapeno. The post Mango, Grilled Corn and Black Bean Salad appeared first on Meatless Monday.

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