This vibrant mix of fresh, colorful ingredients works equally well as a salsa or a salad — and it’s terrific with chips and a margarita!
Whether you call it a salsa or a salad, this bright, flavorful combination is wonderfully versatile. It pairs beautifully with scrambled eggs in a tortilla, serves as a lively topping for grilled meats or seafood, and can be tossed with greens or roasted vegetables. It’s also perfect stuffed into tacos, burritos or enchiladas.
With a cheerful blend of fresh corn, red bell pepper, avocado and mango — among other ingredients — this dish stands on its own as a satisfying side alongside tacos, grilled proteins or simply with chips. It’s a delicious way to add more vegetables and bold flavors to your routine.
Rich in texture and flavor, this high-protein, high-flavor salad (or salsa) is quick to make and full of contrast. Try it for a fresh, easy addition to any meal.
Avocado, Corn and Mango Salad
Georgia Johnson
4
servings
Ingredients
-
2
cups
frozen or fresh corn, recommended: fresh -
1 14
oz.
can black beans, rinsed and drained -
1
red bell pepper, seeded and chopped -
1
ripe avocado, chopped -
2
Roma tomatoes, chopped -
1
ripe mango, chopped -
1/2
red onion, chopped -
2
garlic cloves, minced -
1/4
cup
chopped cilantro -
2
teaspoons
hot sauce -
1
lime, juiced -
1/2
teaspoon
ground cumin -
1/2
teaspoon
ground chili powder - Salt and pepper, to taste
Instructions
-
If using fresh corn, microwave the whole ear for 6–8 minutes. When cool enough to handle, remove and discard the husk, then use a sharp knife to cut the kernels off the cob.
-
In a large bowl, combine the corn, black beans, red bell pepper, avocado, tomatoes, mango, red onion, garlic, cilantro, hot sauce, lime juice, cumin and chili powder. Season with salt and pepper to taste.
-
Let the mixture rest at least 15 minutes so the flavors can meld, then toss gently and serve. Enjoy!
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