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Mango and Bean Salad

Prep time
30 mins
Entrée | Salads

Christie Borders for Bloomingfoods Market, Bloomington IN, from Co-op Advantage Program


A great choice for a hot summer night.


1 mango (peeled and diced)
1 red bell pepper (diced)
1 jalapeno pepper (seeded and minced)
1 cred onion (thinly sliced)
1 tlime zest (from 1 fresh lime)
1 Tolive oil (or canola oil)
1 Tbrown sugar (or sucanat)
1 cnblack beans (15-oz, rinsed and drained)
1 cnwhite beans (15-oz, rinsed and drained)
1⁄4 bncilantro (chopped)
1 tgarlic (minced)
  salt (to taste)
2 1⁄2 Tlime juice (from 1 fresh lime)
1⁄2 avocado (peeled and diced)
3⁄4 ccorn (fresh or frozen (defrosted))


Marinate the red onion in the lime juice and zest for 30 minutes in a small non-reactve bowl. Meanwhile, sauté the corn in oil in a sauté pan over medium-high heat. When heated through, stir in the brown sugar, and cook until the sugar dissolves and the corn is lightly caramelized. Remove from heat.

In a large bowl, combine the beans, mango, bell pepper, jalapeno, cilantro, avocado, and garlic with the marinated onions and corn. Toss gently, and add salt to taste.


Serve with steamed tortillas and melon for an easy summer lunch or dinner.