Zesty Mango and Black Bean Salad

Name: Zesty Mango and Black Bean Salad with Charred Corn and Poblanos
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 1 pièce(s) Haricots noirs; 1 pièce(s) Mangue; 7 g Coriandre; 1 pièce(s) Lime; 113 g Maïs en grains; 1 cs Assaisonnement mexicain; 1 pièce(s) Piment fort; 2 pièce(s) Oignon vert; 2 cs Huile*; ¼ cc Sucre*; 0.06 cc Sel*; 0.06 cc Poivre*

with Charred Corn and Poblanos

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Creamy black beans, juicy mango and smoky, charred poblanos and corn make for a vibrant and exciting dish that pairs perfectly with your favourite protein or alongside some crunchy tortilla chips.

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes

Temps de cuisson10 minutes

DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

1 pièce(s)

Haricots noirs

1 pièce(s)

Mangue

7 g

Coriandre

1 pièce(s)

Lime

113 g

Maïs en grains

1 cs

Assaisonnement mexicain

(Peut contenir Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)

1 pièce(s)

Piment fort

2 pièce(s)

Oignon vert

Pas inclus dans votre livraison

2 cs

Huile*

¼ cc

Sucre*

0.06 cc

Sel*

0.06 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)480 kcal

Graisses16 g

dont saturés2 g

Glucides74 g

dont sucres22 g

Fibres17 g

Protéines17 g

Cholestérol0 mg

Sel610 mg

Gras Trans0 g

Potassium1150 mg

Calcium125 mg

Fer4 mg

Ustensiles

•Passoire

•Zesteur

•Grande poêle antiadhésive

•Grand bol

•Fouet

•Cuillères à mesurer

Instructions

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!