Mexican Mango Black Bean Salad with sweetcorn, red pepper, avocado and coriander
Serves: 2-3 Prep time: 10 mins / Cook time: 15 mins
Ingredients
- 1 (400g) tin black beans, drained
- 2 sweetcorn cobs (or ½ cup sweetcorn kernels)
- 1 mango, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 2 red peppers, thinley julienned
- ½ cup coriander, roughly chopped
- 2 tbsp fresh lime juice
- 1 tsp chilli flakes
- Pinch of Himalyan salt & black pepper
How to make it..
Mexican theme salad filled with black beans, avocado, sweetcorn, peppers and juicy mango, dressed with fresh lime juice and coriander. Mix up your fajita night with this impressive, nutritious plant-based bowl!
If using sweetcorn cobs, heat a griddle pan, brush the cobs with a little oil or vegan margarine and place on the pan for 15-20 minutes, turning occasionally so they are charred.
Remove from the heat and use a knife to scrape off the kernels into a bowl. Add the rest of the ingredients and toss well. Serve or store in the fridge up to two days.
As featured inside our Summer issue of Thrive Magazine – recipe from:www.thehungryherbivores.com
