Caribbean Black Bean Corn Mango Salad

Suchitra Kamath
Suchitra Kamath|
Last updated on Jan 9th
Summer for me is synonymous with salads. Because of the heat, one doesn't feel like either cooking hot food or eating hot food. Salads are easy to rustle up. They are also perfect for picnic - lunches.
  • Prep Time0Minutes
  • Cooking Time15Minutes
  • Serves4people

Recipe Ingredients

  • Black beans - 500 gms (I have used a can)
  • Whole kernel corn: 1 can (500 gms)
  • Ripe Mango -1 (diced)
  • Red bell pepper - 1/2 (diced)
  • Green bell pepper - 1/2 (diced)
  • Yellow/orange bell pepper - 1/2 (diced)
  • Spring onions - 3/4 chopped
  • Onion - 1 (diced)
  • Black pepper - 1/2 tsp (freshly ground)
  • Juice of lemon - 2 tbsp
  • Olive oil for drizzling
  • Hot sauce - 1/2 tsp
  • Honey - 1/4 tsp
  • Cilantro - 2 tbsp (Chopped)
  • Toasted walnut - 2 tbsp
  • Salt as per taste

Recipe Preparation

  1. Rinse the beans and corn. Drain and transfer in a salad bowl.
  2. Add the chopped mango, bell peppers, onion, spring onions and cilantro. Toss and mix well.
  3. In a masons jar add in salt, pepper, hot sauce, honey, olive oil and lemon juice. Close the lid and shake well.
  4. Add this as dressing in the bowl and toss nicely.
  5. Add toasted walnut pieces on top. Keep in fridge.
My Tip: Boil the beans and corn before use if not using canned.