Summer Salad Recipes - Black Bean Corn Mango Salsa-d

Salad Ingredients:

2-3 ears of corn (in husk)

1 mango, cut into chunks

1 15-18 ounce can of black beans, rinsed

1 ½ tablespoons chopped cilantro (approx. 1/2 bunch)

Optional:

1-2 jalapeños

1 cup of chopped arugula

½ small red onion, chopped

½ small red bell pepper, chopped

Dressing Ingredients:

1/4 cup of EVOO

3 tablespoons of fresh lime juice (approx. 1 lime)

hot sauce to taste

Process:

1) Roast or grill corn in husks until fork goes through easily.  (roast: 425 for 20-30 minutes). Cool, dehusk and cut corn off cob.

2) Combine corn, mango and black beans, cilantro and any optional ingredients in a large bowl. 

3) Combine dressing ingredients into small bowl and whisk.  When blended, add to large bowl and toss gently.

4) Refrigerate for at least 1 hour to allow flavors to settle and mix.

Serve with lime tortilla chips for maximum flavor.

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Tanya Leake

Tanya Leake is the founder of EmBODY WELL and is an American Council on Exercise (ACE) certified health coach, group fitness instructor, specializing in Zumba, dance fitness and sculpt.  She teaches a variety of modes of dance, is certified as an Advanced Sports and Exercise Nutritional Advisor, with additional certifications in Natural Health Fundamentals, Behavior Change and Nutrition Therapy.  She is also a certified instructor for Oldways’ “A Taste of African Heritage” health through heritage program.   She brings a wealth of knowledge from a holistic perspective on health and well-being.