| 13 | 10 | 265 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 1 can (15oz) | Black beans, canned (rinsed, drained) |
| 1 1/2 cup | Frozen yellow corn kernels (or fresh) |
| 2 stalk(s) | Green onion |
| 1 whole lime(s) | Lime peel (zest) |
| 1 tbsp | Extra virgin olive oil |
| 1/2 tsp | Chili powder |
| 2 mango | Mango |
| 1 medium pepper(s) | Red bell pepper |
| 1 medium pepper(s) | Jalapeno pepper |
| 3 tbsp | Lime juice (fresh) |
| 2 tbsp | Cilantro (coriander) (finely chopped) |
| 1/4 tsp | Kosher salt |
| 1/4 tsp | Black pepper |
Rinse and drain black beans.
Peel and diced mango into 1 cm pieces you should have at least 2 cups. Then diced the sweet bell pepper approximately the same size. Finely chop the jalapeño pepper and the fresh cilantro as small as you can make them.
With scissors finely slice the green onions. Zest one lime and then juice the remaining limes for a total of 3 tablespoons.
Mix all ingredients in your bowl or container. Add an additional salt if needed. Refrigerate until serving.
| Fruit | 1.1 |
| Meat Alternative | 0.6 |
| Vegetables | 2.2 |
