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Photo of Caribbean Black Bean Corn Mango Salad by Suchitra Kamath at BetterButter

Caribbean Black Bean Corn Mango Salad

Suchitra Kamath
0 minutes
Prep Time
15 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Caribbean Black Bean Corn Mango Salad RECIPE

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.

Recipe Tags

  • Veg
  • Everyday
  • Fusion
  • Boiling
  • Salad
  • Healthy

Ingredients Serving: 4

  1. Black beans - 500 gms (I have used a can)
  2. Whole kernel corn: 1 can (500 gms)
  3. Ripe mango -1 (diced)
  4. Red bell pepper - 1/2 (diced)
  5. Green bell pepper - 1/2 (diced)
  6. Yellow/orange bell pepper - 1/2 (diced)
  7. Spring onions - 3/4 chopped
  8. onion - 1 (diced)
  9. Black pepper - 1/2 tsp (freshly ground)
  10. Juice of lemon - 2 tbsp
  11. olive oil for drizzling
  12. Hot sauce - 1/2 tsp
  13. honey - 1/4 tsp
  14. cilantro - 2 tbsp (Chopped)
  15. Toasted walnut - 2 tbsp
  16. salt as per taste


  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.

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