Avocado, Corn and Mango Salad

Makes 4 servings



2 cups frozen or fresh corn (recommended: fresh)

1 14 oz. can black beans, rinsed and drained

1 red bell pepper, seeded and chopped

1 ripe avocado, chopped
2 Roma tomatoes, chopped

1 ripe mango, chopped

1/2 red onion, chopped
2 garlic cloves, minced

1/4 cup chopped cilantro

2 teaspoons hot sauce

1 lime, juiced

1/2 teaspoon ground cumin

1/2 teaspoon ground chili powder

Salt and pepper, to taste



If using fresh corn, microwave whole for 6-8 minutes. Carefully remove with potholders and, once cool, peel off and discard corn husk. Slowly slide knife down ear of corn to remove kernels.


Combine all ingredients in a bowl. Let stand at least 15 minutes to allow flavors to combine, then toss and serve.




Printed from www.TheComfortofCooking.com