February 24, 2018

Black Bean, Corn, Mango Salad w/ Honey-Lime Vinaigrette

Recently I made a happy little find at Trader Joe’s!  These Chile-Lime Chicken Burgers. They were nicely priced at $3.49 for a 16 ounce package of four burgers. They are made with all-natural ingredients, no preservatives…and are high in protein, low in fat. All which fit right in here with our healthy but oh-so-yummy POV! Do you have a Trader Joe’s near to you? If you haven’t shopped there yet, I would heartily encourage you to give them a try! We are always satisfied with our purchases at Trader Joe’s…and will pick up another package or two of these on our next shopping trip.


So, these made for a quick meal as they grilled up in approximately ten minutes. But, what to serve with them…this was my question. Hmmmmm….something quick, healthy, fresh…?  I googled ‘…lime, mango, salad…’ and was presented with quite a list and variety of choices. After reading a few recipes, I had a pretty good idea and a plan of action. We were quite satisfied with the burgers and this Black Bean, Corn, and Mango salad with Honey-Lime Vinaigrette to accompany the burgers. This makes quite a large bowlful (I’d venture to say 9-10 cups or so). So consider making this as a side dish to bring along to a BBQ this summer. Enjoy!

Black Bean, Corn and Mango Salad w/ Honey-Lime Vinaigrette

2014-07-23 20.23.00
ingredients :
2 cup fresh or frozen corn, thawed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can small white beans, drained and rinsed
1/2 small sweet onion, sliced thin
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 yellow bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 large mango, peeled, seeded, and cut into 1/2-inch pieces

2 small (or 1 large) limes
2 tablespoons honey
2 tablespoons balsamic vinegar
1/4 cup mango (or orange) juice
1/3 cup olive oil
sea salt, freshly ground black pepper
sprinkle of ground red pepper (optional)

1/4 cup chopped fresh basil leaves (optional)
zest from the limes


  • in a large mixing bowl, combine veggies, beans, and mango
  • zest the limes (putting the zest aside ‘til the end), and squeeze all the juice from the limes
  • combine lime juice, honey, balsamic, and mango juice using a blender, food processor, or simply whisk by hand
  • slowly pour in the olive oil in a slow steady stream ‘til it is fully incorporated with the liquids
  • season the vinaigrette to taste with salt and pepper (and the red pepper, if using)
  • pour the majority of the vinaigrette over the salad, and stir thoroughly but gently to combine (adding more of the vinaigrette, if necessary)
  • allow to set at room temperature for 20-30 minutes to combine flavors (or place in refrigerator ‘til ready to serve)
  • when ready to serve, garnish with the lime zest and basil strips

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

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About coleen hayden

Coleen Hayden – Director of Women's Ministry - Prayer Ministry Leader - Blog Contributor
Coleen and her husband Robert have been married for 19 years and currently live in the Capital District area of New York State. They have one beautiful daughter, Kassia, who is married to Matt, and 4 delightful grandchildren Elijah, Kaylie Joy, Levi, and Rebekah. She enjoys sewing, cooking, and playing the piano.


  1. That’s sounds extremely refreshing and delicious!! Thanks for ‘doing your homework’ on that one, Coleen! <3

  2. coleen hayden says:

    i know, doesn’t it, colleen?! enjoy! <3


  1. […] be perfect for lunch or supper!  I served it with homemade guacamole (easy-peasy!) along with this black bean salad.  This meal fit so well into our healthy but oh-so-yummy POV—lots of fresh veggies, healthy […]