This salad is the perfect addition to any Mexican dinner such as a taco, enchilada, or chili bowl. The tropical flavors of mango and lime are a perfect balance with the corn and avocados. This is a family favorite in the Campbell house.


Prep time    15 minutes  

Cook time   0 minutes    

Yield               4 servings



  • 1 tablespoon lime juice
  • 1 tablespoon white balsamic vinegar
  • 2 ripe mangoes, pitted, peeled, and diced
  • 2 avocados, pitted, peeled, and cubed
  • 1 cup corn, fresh or frozen
  • 1/2 red onion, finely diced
  • Sea Salt
  • Black pepper


  1. In a small bowl, whisk together the lime juice and balsamic vinegar.
  2. In a large bowl, toss together the mangoes, avocados, corn, and onion. Coat with the lime juice mixture. Season with salt and pepper to taste and serve.

✏️ Tips & Hints

  • This salad can easily be converted into a main dish by adding a cup or two of black beans along with a cup of cooked quinoa.  Red quinoa complements the color of this dish beautifully.