Corn, Bean and Mango Salad

What’s better than fresh sweet corn in the summer? This light summer preparation makes for a delicious, filling and highly nutritious side dish. My family loves it and I hope you will too!

Corn, Bean and Mango Salad

Summer in a bowl! Fresh sweet corn and black beans mixed with garden fresh ingredients make this dish the perfect warm-weather treat.

Ingredients

Salad

  • 4 ears fresh corn – husked boiled briefly (about 5 minutes) and removed from the cob OR you can use frozen corn thawed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 red bell pepper cored, seeded, and cut into 1/4-inch pieces
  • 1 mango peeled, seeded, and cut into 1/4-inch pieces

Vinaigrette

  • 2 limes zested and juiced
  • 2 tablespoons white if possible balsamic vinegar
  • 1/2 cup chopped fresh basil leaves
  • 1 teaspoon ground cumin
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Instructions

  • Mix all the ingredients of the salad together gently. Whisk dressing together and pour over the salad. Allow to sit for a few hours or more to incorporate the flavors. Serve at room temp.

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Joanne Schneider believes in savoring your food and your life. After triumphing over fad diets and the stresses of running a multi-million dollar fashion company, Joanne got serious about her health, nutrition and raw food. Today she teaches extraordinary women and men like you how to do the same.

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