Mango-avocado salad with lime dressing

Based on 23 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“This Tex-Mex-inspired salad goes well with grilled fish or chicken, especially in the warmer months! You can also serve it as a simple dip with tortilla chips. Instead of corn from the tin, you can also use fresh corn on the cob. For the best taste, let the salad sit at room temperature for about half an hour before serving.”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
mango
avocadoes
½ red onion
lime
4 tbsp olive oil
½ tsp sugar
400 g canned sweet corn
400 g canned black beans
salt
pepper
tortilla chip (for serving)
cilantro (for serving)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • bowl

Nutrition per serving

Cal
488
Protein
4 g
Fat
9 g
Carb
15 g
  • Step 1/3

    Peel and cube the mango. Halve, pit, and cube the avocados. Finely dice the red onion.
    • mango
    • avocadoes
    • ½ red onion
    • knife
    • cutting board

    Peel and cube the mango. Halve, pit, and cube the avocados. Finely dice the red onion.

  • Step 2/3

    Zest the lime and squeeze the juice into a large bowl. Add olive oil and sugar. Season with salt and pepper. Mix well to combine.
    • lime
    • 4 tbsp olive oil
    • ½ tsp sugar
    • bowl

    Zest the lime and squeeze the juice into a large bowl. Add olive oil and sugar. Season with salt and pepper. Mix well to combine.

  • Step 3/3

    Drain the corn and black beans and add to the bowl with the lime dressing. Mix together with the avocados, mango, and red onion. Serve with tortilla chips and cilantro. Enjoy!
    • 400 g canned sweet corn
    • 400 g canned black beans
    • tortilla chip (for serving)
    • cilantro (for serving)

    Drain the corn and black beans and add to the bowl with the lime dressing. Mix together with the avocados, mango, and red onion. Serve with tortilla chips and cilantro. Enjoy!