Keeping it Meatless Monday with Mango, Grilled Corn and Black Bean Salad

Mango, Grilled Corn and Black Bean Salad

There is no lack of Meatless Monday options out there, but we still like to compile the best and personally taste test for you to enjoy. This one is a keeper as a main meal and can be used as a side as well with 3 kitchen staples; Mango, corn & beans!

• 2 ripe but firm mangoes, diced
• 15 ounce can black beans, rinsed
• 1 ear corn, grilled
• 1 1/2 cups jicama, diced
• 1/4 cup chopped cilantro
• Zest of one lime
• 2 tablespoons fresh lime juice (about 1 lime)
• 3 tablespoons olive oil
• 2 avocados, sliced
• Sea salt and pepper, to taste

Grill the ear of corn, slice corn off ear, and set aside to cool.

Peel and dice the mango and jicama. Rinse the black beans and add beans, jicama, mango, and corn in bowl. Season with salt and pepper.

Combine lime zest, juice, olive oil, and salt and pepper in a mason jar. Shake well to combine. Drizzle over the salad and gently toss with the chopped cilantro.

Top with sliced avocado.

Serve immediately or refrigerate overnight (without the avocado) and serve at room temperature. Top with avocado when ready to serve.

Notes:

For some heat, add in a diced jalapeno.

Need more meatless recipes right now? Our entire list of Barefoot In The Kitchen Recipes