Black Bean, Corn and Mango Scoopable Salad

episode #107 of 30-minute budget meals

Good morning! I had BIG plans last week to make SOO many recipes. I bought a bunch of groceries, and I was ready to spring into action when I woke up sick. BOO. I can’t say I’m shocked that something finally got me. I have been pretty overwhelmed and stretched thin, between broken sleep, mothering and breastfeeding, regular recipe development and content creation paired with cookbook testing and writing—it has been a lot. My body said SLOW DOWN, so I had to listen, begrudgingly.

Thankfully, it was just a minor cold, and I’m almost completely better, but it pained me to lose those few days, I won’t lie. On the bright side, I did a lot of reading over the weekend while I rested. I finished Famesick and started Yesteryear, and I even watched an episode or two of Emily in Paris (still bad, still want to keep watching).

This week’s 30-minute meal is nothing revolutionary, but DAMN is it tasty! It’s a pico-de-gallo-inspired scoopable salad that made me want to go to the beach immediately. It uses canned corn and black beans, both budget-friendly and easy ingredients to dump in a bowl. I added mango because it’s in season right now, and so refreshing and delicious, along with some avocado, tomato, red onion, and cotija cheese.

You can eat it with a spoon, or you can eat it with tortilla chips, but either way, it’s a great summer salad that’s filled with protein and fiber!

RECIPE!

Black Bean, Corn and Mango Salad

Serves 2 as an entree, 4-6 as an appetizer/snack