Black Bean, Mango, and Corn Salad-alsa

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Guys, it became summer.

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My shoulders are slightly rosy from sunny bike rides, my face freckles are fighting to the surface, and I’m trying really really hard to remember to water my tomato plants every day.

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Although I have no official adventure on my calendar for this summer — you know, the ones complete with passports and pre-planning and time off — summer in New York feels like an always-adventure. Here, street festivals break into the streets with African drums and grilled meats galore without a moment’s notice, and turn bank errands into an international in-your-face joyous celebration. Here, a quick bike ride turns into running into a long-lost friend on a street corner and spending the next half hour catching up while continuing to your destination. And that “small Memorial Day BBQ” is a well-timed pounce on one of the elusive grills and picnic tables in Brooklyn Bridge Park in DUMBO, feasting on the view of lower Manhattan and being sandwiched between a bougie children’s birthday party and a huge Dominican BBQ (where I was just a little bit jealous of their plantains and a vat of rice and beans trucked in from somewhere). Rooftops, parks, backyards, (edible) schoolyards — the whole city becomes the adventure. I’m okay with that.

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This salad, thrown together in a “make sure the vegetarian has something with protein at the BBQ” moment, can be taken to any and every gathering that may arise, or spooned into your mouth in front of the AC for dinner. Part salad, part condiment — it’s summer, don’t overthink it. Also it has mango in it, so, you’re welcome.

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Black Bean, Mango, and Corn Salad-alsa

adapted from eat live run and the cooking channel

Salad:

¼ red onion, finely chopped
1 ear of fresh corn
1 can black beans, drained and rinsed
1 yellow pepper, in bite-sized pieces
1 ripe mango, skin removed, in bite-sized chunks
1 red chili, in very thin slices
½ c cilantro, chopped

Dressing:

2 T apple cider vinegar
juice of a lime
1 t cumin
1 t honey
scant ¼ t chipotle powder (or 1 t chili powder)
2 T olive oil
s&p

Prep salad ingredients:

Soak red onion in cold water for 10-20 minutes to remove some of the bite. Carefully cut kernels off corn cob. Mix onion, corn kernels, and rest of salad ingredients together in a big bowl.

For dressing:

Whisk everything together except olive oil. Drizzle oil oil in slowly while whisking constantly.

Pour atop salad, give a good stir, and enjoy fruity tangy blissful summertime vibes.

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4 thoughts on “Black Bean, Mango, and Corn Salad-alsa

  1. Pingback: Tomatillo and Peach Salsa (& a wedding cake!) | The Swanky Sweet Potato

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