Black Bean, Sweet Corn and Mango Salad


2 ears raw sweet corn, about 1 cup kernels

1 red or orange bell pepper, small diced

1/2 red onion, minced

1 jalapeno, seeds removed and pepper minced

1 15-oz can black beans, drained and rinsed

1 large mango, ripe but firm, small diced

juice of 1 large lime

1 tbsp olive oil

1/2 tsp cumin


Using a knife, cut the corn kernels off the cob carefully. Place kernels in a large mixing bowl. Add the diced bell pepper, red onion, jalapeno, mango and black beans. Toss to combine.

Add lime juice, olive oil and cumin. Toss well. Serve immediately or place in the fridge for up to two days before serving.


15 minutes