Certain foods we’re just made to go together. Corn and black beans are one such pair. So are mangoes and black beans. I happened to find myself with these three prime ingredients and thought, “What the heck? Throw ’em together and see where this thing goes.” Guess what? The transitive law of equality worked here and corn and mangoes go well together, too! It didn’t take much more to perfect this; I added some fresh avocado, a little lime juice, fresh mint and salt.

This is so simple to make, it’s ridiculous. Make a whole bunch at once and it’ll keep in the fridge for a good 5-6 days.

One thing; Slice up the avocado fresh each time and add it in just before serving. You don’t want to store this with the avocado, as it won’t keep well. Also, if you need help shucking the corn, watch our handy video here.


15 oz can of black beans, rinsed and drained (1 1/2 cups if using fresh)
2 medium ears of corn, roasted and shucked (or 1 1/2 C of loose kernels)
1 large ripe mango, cubed
1 large ripe avocado, cubed
1/3 cup freshly squeeze lime juice
1/4 cup fresh mint, chopped
1/4 tsp salt


1. In a large mixing bowl, combine the black beans, corn and mango and mix well.

2. Add mint, salt and lime juice and mix well.

3. Remove the portion to be served and add sliced avocado and mix before serving. Store remainder in an air-tight container in the refrigerator.


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