Description
A vibrant Latin fusion salad blending sweet mango, smoky chipotle, and creamy avocado in a zesty lime dressing. Perfect for summer potlucks with layers of crunch, creaminess, and heat.
Ingredients
1 can (15 oz) black beans, drained and rinsed
1 ripe mango, peeled and cubed
1 ear of corn, grilled and kernels cut off
1 ripe avocado, diced
2 tbsp chopped cilantro
1 red onion, thinly sliced
3 tbsp lime juice (about 2 limes)
1 chipotle pepper in adobo sauce (optional)
1 tsp ground cumin
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup water for red onion pickle
Instructions
Heat 2 tbsp olive oil in a pan, add ground cumin, and toast until fragrant (1-2 minutes).
Combine black beans, charred corn, mango, and avocado in a large bowl.
Whisk lime juice, chipotle (if using), cumin, 2 tbsp olive oil, salt, and black pepper to make dressing.
Pour dressing over salad and toss gently.
In a separate container, combine red onion slices with water, 1 tbsp vinegar, and 1 tsp salt. Let pickle for 10 minutes.
Fold pickled onion and cilantro into the salad. Refrigerate 15 minutes before serving.
Notes
For vegan version, ensure chipotle is packed without alcohol.
Add quinoa or farro for extra protein.
Store in airtight container up to 2 days; avocado may darken slightly.
Serve with tortilla chips for a crunchier texture.
- Prep Time: 20
- Cook Time: 15
- Method: Cold preparation
- Cuisine: Latin fusion
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 8g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg