Black Bean and Corn Salad with Mango 1/3 cup fresh lime juice 1/4 cup olive oil 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 garlic clove, minced 1 1/2 cups fresh corn kernels (about 3 ears) 1 1/4 cups diced peeled mango 3/4 cup minced green onions (about 6 onions) 1/2 cup chopped fresh cilantro 2 tablespoons minced seeded jalapeņo pepper 2 (15-ounce) cans black beans, rinsed and drained 2 medium tomatoes, seeded and cut into 1/2-inch pieces 1 red bell pepper, cut into 1/2-inch pieces 3/4 cup diced peeled avocado (about 1 large) 2 ounces crumbled Cotija cheese (about 1/2 cup) Combine first 5 ingredients in a large bowl, stirring with a whisk. Add corn and next 7 ingredients (through bell pepper); toss gently. Cover and refrigerate overnight, if desired. Add avocado and cheese; toss gently. Serve immediately. Back to Lunch Recipes