Ingredients:2 mangos (peeled, pitted and diced)1 red bell pepper (seeded and diced)1 jalapeno (diced) – optional for extra heat1 cup cherry tomatoes (halved or quartered)3 green onions2 stalks of celery (diced)1/2 red onion (diced)1/4-1/2 cup of fresh cilantro, chopped1 cup frozen corn (thawed)2 cups black beans (pre-cooked)
2 Tablespoons lemon juice2 Tablespoons avocado oil1 Tablespoon minced garlic1 Tablespoon cumin1 Tablespoon chili powder1 teaspoon Himalayan salt1/8 teaspoon black pepper1 teaspoon red pepper flakes
Romaine lettuce1 avocado diced (optional) added to the top
Directions:Chop mango, red bell pepper, jalapeno (optional). celery, tomatoes, green onions, red onion and cilantro. Place in a large bowl. Add black beans and thawed corn. In a separate bowl; whisk lemon juice, avocado oil, garlic, cumin, chili powder, Himalayan salt, black pepper, and red pepper flakes together. Pour over ingredients in large bowl and stir to coat veggies. Let sit for 1 hour in the refrigerator to blend flavors. Serve black bean mango mixture over chopped lettuce and add avocado, if desired.