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 unit(s) Black Beans; 1 unit(s) Mango; 7 g Cilantro; 1 unit(s) Lime; 113 g Corn Kernels; 1 tbsp Mexican Seasoning; 1 unit(s) Hot Pepper; 2 unit(s) Green Onion; 2 tbsp Oil*; ¼ tsp Sugar*; 0.06 tsp Salt*; 0.06 tsp Pepper*

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.

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

/ serving 2 people

1 unit(s)

Black Beans

1 unit(s)

Mango

7 g

Cilantro

1 unit(s)

Lime

113 g

Corn Kernels

1 tbsp

Mexican Seasoning

(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

1 unit(s)

Hot Pepper

2 unit(s)

Green Onion

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Sugar*

0.06 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories480 kcal

Fat16 g

Saturated Fat2 g

Carbohydrate74 g

Sugar22 g

Dietary Fiber17 g

Protein17 g

Cholesterol0 mg

Sodium610 mg

Trans Fat0 g

Potassium1150 mg

Calcium125 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Zester

•Large Non-Stick Pan

•Large Bowl

•Whisk

•Measuring Spoons

Cooking Steps

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!