Mango Black Bean Salsa/ Salad

By á-32

Ingredients

• Ingredients
• 1 cup sweet corn, organic frozen is fine (fresh is approximately 3 ears, husk and silk removed)
• 2 mangoes, peeled pitted and diced
• 4 green onions, sliced
• 2 vine ripe tomatoes, seeded and diced
• 1 bell pepper (red or orange suggested)
• 2 cups cooked black beans (or 2 15 ounce cans, low sodium and well rinsed)
• 3 tablespoons fresh chopped cilantro
• 4 tablespoons fresh lime juice (about 1 1/2 limes- reserve extra slices for serving)
• 1 teaspoon dried oregano
• 1-2 cloves minced fresh garlic
• 1 pinch chili powder
• 1 avocado, diced (optional)
• See more at: http://purelynourished.blogspot.com/2013/06/mango-black-bean-salsa-salad.html#sthash.cxI60jYq.dpuf

Preparation

Step 1

Defrost corn by running in a bag under hot water or if using fresh decided if you prefer to cook it first. It's not necessary. Raw corn is quite good. Frozen corn is flash cooked before frozen so not a raw food. Either way, prepare your corn.

Add all the ingredients to a medium sized bowl and toss well. Let sit a minimum of 15 minutes for flavors to mingle. Remember to leave out the mango and avocado if not using right away.

I always think these taste better the next day so don't be afraid to make this the night before and stir occasionally.

For a salad, chop up some romaine to serve as a bed or go ahead and toss it all together. If you expect leftovers, keep the salsa separate until ready to eat. Same goes for the avocado.

This is one of our favorite salads so I'm sure you will see a lot more variations on salsa coming up.

This was my submission over at Gluten Free Cat for Raw Thursdays (even though the beans are cooked, it's easy to just leave them out for a tasty salsa/ salad!) Also submitted on Healthy Vegan Fridays.

Happy Summer! Hope you enjoy!
- See more at: http://purelynourished.blogspot.com/2013/06/mango-black-bean-salsa-salad.html#sthash.cxI60jYq.dpuf