Corn, Red Bean, and Blueberry Salad with Mango Dressing
Prep Time15 minutesmins
Cook Time0 minutesmins
Total Time15 minutesmins
Servings: 4
Shared by: Robin Robertson
Ingredients
3tablespoonsmango juice or mango puree
2tablespoonsfresh lime juice
1tablespoonagave nectar or 1 teaspoon sugar
1/2teaspoonsriracha sauce
1/4teaspoonsalt
2cupsfresh or thawed frozen corn kernels
2cupsfresh blueberries
1 1/2cupscooked or 115-ounce can dark red kidney beans, drained and rinsed
1cucumberpeeled, seeded, and chopped
1carrotshredded
1ripe mangopeeled, pitted and diced
3tablespoonsminced scallions
1/4cupfresh cilantro leavesor parsley, basil, or tarragon
3cupsmixed baby lettuces
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Instructions
In a small bowl, combine the mango juice, lime juice, agave, sriracha, and salt. Stir to blend. Set aside.
In a large bowl, combine the corn, blueberries, kidney beans, cucumber, carrot, mango, scallions, and cilantro. Pour the dressing over the salad and toss gently to combine. Serve on a bed of lettuce.