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+ servings

Corn, Red Bean, and Blueberry Salad with Mango Dressing

Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings: 4
Shared by: Robin Robertson


  • 3 tablespoons mango juice or mango puree
  • 2 tablespoons fresh lime juice
  • 1 tablespoon agave nectar or 1 teaspoon sugar
  • 1/2 teaspoon sriracha sauce
  • 1/4 teaspoon salt
  • 2 cups fresh or thawed frozen corn kernels
  • 2 cups fresh blueberries
  • 1 1/2 cups cooked or 1 15-ounce can dark red kidney beans, drained and rinsed
  • 1 cucumber peeled, seeded, and chopped
  • 1 carrot shredded
  • 1 ripe mango peeled, pitted and diced
  • 3 tablespoons minced scallions
  • 1/4 cup fresh cilantro leaves or parsley, basil, or tarragon
  • 3 cups mixed baby lettuces


  • 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.

Bon appetit!