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Black bean corn salad

Black Bean, Corn, Mango, Peach Salad

Delicious Black bean salad with a little kick. Black beans, corn, mango, peaches, corn
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Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

  • 2 cup ears of corn cooked and removed from the cob 1of frozen corn defrosted
  • 1 can of Goya Black Beans 15.5 oz rinsed
  • 1 mango cut into strips or diced
  • 1 -2 peaches peeled and cut if peaches are small then use 2
  • 1 small red pepper sliced or diced
  • 1/4 cup red onion
  • Optional : 1/2 jalapeño pepper seeded and sliced
  • Handful of chopped parsley or cilantro or both
  • Taste of garlic salt
  • 1/4 cup lime juice
  • 2 tbslp. evoo

Instructions
 

  • Husk and cook 2 corn on the cob. When cooled remove from the cob into a large missing bowl.
  • Rinse the beans and place in the bowl.
  • Slice (or dice) the following: mango, peach, red inion, and red pepper. Slice the jalapeño in half, seed last. Dice one half of the jalapeño (reserve the other half for another time). Add all the ingredients to the bowl.
  • Season with garlic salt, lime juice and olive oil. Add the cilantro (and parsley) then Toss together.
  • Let sit in a covered container overnight or eat right away.

Notes

Use this recipe as a guideline when cooking. I always suggest adjusting seasonings and flavors to your liking.
SUGGESTION: cut and seed jalapeño last.
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