And as promised, I’m back with Jen’s second recipe for today!  Doesn’t this mango, black bean and corn salad look like exactly what you want to eat for lunch?!  Such fresh summer flavor, so satisfying on a hot summer day (of which we have a limited amount left, so get chopping!).  Recipe and a bit from Jen after the jump!  xx- Sarah

From Jen Lauren Grant:

I’m so excited to be guest posting for Sarah while she’s away! I love A House in the Hills and have gotten many of my favorite healthy recipes from here. I can’t quite invent recipes from scratch yet, but years ago my dear friend Melissa gave me this mango, avocado, and black bean salad recipe.  It’s quick, healthy, delicious, and doesn’t even require any cooking!  I hope you enjoy!

Mango, avocado, + black bean salad (serves 2)


– 1 15oz can of organic black beans (drained + rinsed well)

– 1 ear of corn (cut off kernels, serve raw)

– 2 avocados, chopped

– 1/4 cup fresh lime juice

– 1/2 red onion, chopped

– 1/4 cup fresh cilantro

– 1 fresh mango, chopped

– 3 tbsp EVOO

– pinch of salt + pepper

– small drizzle of agave nectar (optional)


combine + serve (can also be chilled in fridge for 1 hour before serving, but not necessary)

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Reader Comments

  1. Kristen A.|

    This salad is absolutely delicious! My husband and I loved it. Light yet filling; I added quinoa for extra protein. Will definitely make this again!

  2. Marina|

    Greetings from Brazil! I just had this salad for dinner with my husband and we simply loved it! Thank you!

  3. Jeanie|

    Great salad! My husband and I both thoroughly enjoyed this. My only comment would be to separate your leftovers and put the fresh avocado in the day you eat it. Very refreshing!

  4. MuskieNurse|

    This is an amazing salad! I made it for my husband and I. This is one of our summertime favorites!