Mango and Bean Salad

Serving size:
 6 Servings


    • 3⁄4 c
    • corn (fresh or frozen (defrosted))
    • 1 T
    • olive oil (or canola oil)
    • 1 t
    • lime zest (from 1 fresh lime)
    • 1 c
    • red onion (thinly sliced)
    • 1
    • jalapeno pepper (seeded and minced)
    • 1
    • red bell pepper (diced)
    • 1
    • mango (peeled and diced)
    • 1 T
    • brown sugar (or sucanat)
    • 1 cn
    • black beans (15-oz, rinsed and drained)
    • 1 cn
    • white beans (15-oz, rinsed and drained)
    • 1⁄4 bn
    • cilantro (chopped)
    • 1⁄2
    • avocado (peeled and diced)
    • 1 t
    • garlic (minced)
    • salt (to taste)
    • 2 1⁄2 T
    • lime juice (from 1 fresh lime)
30 minutes
Ready in
30 minutes


A great choice for a hot summer night.

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


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.