Zesty Mango and Black Bean Salad
Serves 2 | with Charred Corn and Poblanos
Creamy black beans, smoky, charred poblanos and corn make for a vibrant and exciting dish that pairs perfectly with a side of crunchy tortilla chips or your favourite protein.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
398 mL
Black Beans
1 unit
Mango
7 g
Cilantro
1 unit
Lime
⅔ cup
Corn Kernels
1 tbsp
Mexican Seasoning
160 g
Hot Pepper
2 unit
Green Onion
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Gather all required tools. Thinly slice green onion. Peel, pit, then cut mango into 1/2-inch pieces. Zest, then juice lime. Core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Drain and rinse black beans, then pat dry with paper towels. Roughly chop cilantro.
Heat a large non-stick pan over medium-high heat. When hot, add poblanos and corn to the dry pan. Cook, stirring occasionally, until dark golden-brown in spots, 4-6 min. Season with half the Mexican Seasoning and salt. Remove the pan from heat and set aside.
In a large bowl, add 2 tbsp oil, lime juice, lime zest, remaining Mexican Seasoning and 1/4 tsp sugar. Season with salt and pepper, then whisk to combine. Add black beans, mango, green onions, corn, poblanos and half the cilantro. Toss to combine, then season with salt and pepper again to taste.
Divide zesty black bean salad between plates, then sprinkle with remaining cilantro. Serve with tortilla chips from your pantry or pair with your favourite protein!