Black Bean Salad


  • 1/2 cup (125 mL) chopped fresh cilantro
  • 1/4 cup (50 mL) fresh lime juice
  • 2 tbsp (30 mL) vegetable oil
  • 1   chipotle pepper in adobo sauce, seeded and chopped
  • 1   garlic clove, pressed
  •  Salt and coarsely ground black pepper to taste
  • 2   mangoes
  • 2 cans (15 oz/540 mL each) black beans, drained and rinsed
  • 1 can (15 1/4 oz or 341 mL) corn, drained and rinsed
  • 1   red bell pepper, chopped
  • 1 small red onion, chopped
  •  Lime wedges (optional)


  1. For dressing, whisk together cilantro, juice, oil, chipotle and pressed garlic in small mixing bowl. Season to taste with salt and black pepper.

  2. For salad, trim top and bottom of mangoes, creating a flat base. Cut mangoes using Mango Wedger. Remove skin from mango flesh. Dice mango flesh. Combine mangoes, beans, corn, bell pepper and onion in large mixing bowl. Add dressing and mix well. Serve with lime wedges, if desired.


  • 8  servings of 1 cup/250 mL

Nutrients per serving:

Calories 140, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 27 g, Protein 4 g, Sodium 400 mg, Fiber 5 g

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