1 mango, peeled, pitted and cubed
2 tablespoons chopped fresh cilantro
4 green onions, thinly sliced
1 medium red bell pepper, seeded and chopped
2 ears of corn, husked or 1 cup frozen corn, thawed
3 cups cooked black beans or 2 (15 ounce) cans no-or-low salt black beans drained and rinsed
3 tablespoons fresh lime juice
1 teaspoon minced fresh garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
dash chili powder
9 cups chopped romaine lettuce
If using fresh corn on the cob, steam for 7 minutes or until tender, drain, cool and cut kernels off the cob, cutting close to the cob.
Mix all the ingredients, except the lettuce in a bowl. Let stand for at least 15 minutes. Serve on top of the lettuce.
The vegetable mixture without the mango can be made a day ahead and refrigerated. Add the mango and a splash of lime juice just before serving.
Maybe I'm just not a morning person but I can just about manage to make coffee and eat a clif bar before I leave for work. Managing to assemble a lunch out of 12 separate ingredients? Handling sharp knives? Never going to happen.
I have a similar black bean salad that gets better overnight. Maybe you could mix it up in the evening and just spoon some over the lettuce in the morning. bearwife, can this sit happily in the fridge overnight or does the mango get icky?
I made it the night before and refrigerated it. This looks to be my lunch all week, and I am pretty happy about that. I'm just tossing it and a cup of torn lettuce into a container and taking it to work every day.
(You, too, could do this, Eide, as no actual cooking is involved, just chopping and stirring.)
I used a honey mango that was perfectly ripe and threw it in before I saw the advice in the recipe to add just before serving. It seems to have melded into the rest of the salad in a very tasty way. But if you like separate mango chunks, Elsa, I'd keep the mango separate and add with some lime juice just before serving.