This grilled salad is perfect for summer, whether you’re barbecuing, throwing a picnic or just staying in! The charred flavors of grilled corn compliment the sweet mangoes and crunchy jicama.
This recipe comes to us from Tiffany of Parsnips and Pastries.
Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!
Grill the ear of corn, slice corn off ear, and set aside to cool.
Peel and dice the mango and jicama. Rinse the black beans and add beans, jicama, mango, and corn in bowl. Season with salt and pepper.
Combine lime zest, juice, olive oil, and salt and pepper in a mason jar. Shake well to combine. Drizzle over the salad and gently toss with the chopped cilantro.
Top with sliced avocado.
Serve immediately or refrigerate overnight (without the avocado) and serve at room temperature. Top with avocado when ready to serve.
For some heat, add in a diced jalapeno.
Thanks for your message. We'll be in touch soon!