Tex-Mex Salad

Tex-Mex Salad

Channel summer with this fresh and delicious salad!

1/2 mashed avocado
1/2 grated mango
1/4 cup mashed corn
1/4 cup mashed black beans, drained and rinsed
zest of 1/2 lime, plus splash of fresh lime juice
pinch of cumin (optional)
1 tsp. extra-virgin olive oil (optional)

Cut the avocado lengthwise. To remove the pit score with a large knife then twist-the pit should come out easily. (What might be difficult is getting the pit off of the knife! I usually remove it with a fork.)

Add avocado (mashed with a fork) and peeled grated mango to a small bowl.

Drain corn and chop finely with a knife or mash with a fork. (If you don’t get a smooth enough texture I suggest pureeing the corn to avoid accidentally adding any larger pieces to the salad.)

Drain and rinse black beans then mash with a fork.

Add corn and beans to mango and avocado. Add grated lime zest, lime juice, olive oil, and cumin and mix until well-combined.

Serve chilled, alone or with quinoa or rice.

Tex-Mex Salad

Channel summer with this fresh and delicious salad! 1/2 mashed avocado 1/2 grated mango 1/4 cup mashed corn 1/4 cup mashed black beans, drained and rinsed zest of 1/2 lime, plus splash of fresh lime juice pinch of cumin (optional) 1 tsp. extra-virgin olive oil (optional) Cut the avocado lengthwise. To remove the pit score …

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