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No Cook Mango and Black Bean Salad

1 bag frozen corn

2 cans black beans

2 tomatoes

2 bell pepper (any colors!)

1 bunch cilantro

1 small red onion

2 mangoes

1/4 cup olive oil

2 limes

1 TBSP Spice by Rachel Sweet MASALA MIX

Add the corn to a large bowl first so it has time to thaw. Open the cans of beans and rinse in a colander and add to the bowl with the corn. Wash and dice the tomatoes and the peppers and add to the bowl. Wash the cilantro bunch and slice off the stems. Mince and add to the bowl. Wash and peel the red onion. If you have a larger onion, cut in half and save the other half in the fridge for another meal. Mince the onion into very small pieces and add to the bowl.

In a separate small bowl, add the tablespoon of MASALA MIX. Squeeze the limes into the bowl and pour the olive oil in. Then mix well using a fork or a whisk and add to the rest of the vegetables in the large bowl. Stir well to coat everything in the dressing.

Now slice the mangoes. There are two ways to do this. You can peel using a vegetable peeler and then slice. Or you can slice without peeling and score the fruit in the peel and then turn it out into the bowl. The seed inside is large and flat and runs through the entire middle. If you run into the seed while cutting, simply back up your knife and move over a bit to avoid it.

Add the mango to the bowl and stir everything well.



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