Black Bean and Mango Salad
A nice alternative to Baja salad
2 15 or 19 ounce cans of black beans
2 mangoes, peeled and cut into bite size pieces
4 green onions, chopped
3 garlic cloves, finely chopped
1 orange, yellow or red pepper, diced
1/2 cup cilantro, chopped
1 avocado , cubed, optional
2 to 3 tablespoons lime juice
1 teaspoon honey
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon black pepper
2 to 3 tablespoons olive oil
YIELD: 4 servings
COURSE: Salads and Dressings
- Put the black beans, mangoes, green onions, garlic, avocado cubes (if using) and cilantro in a medium bowl.
- Mix all the dressing ingredients in a small jar. Put the lid on and shake until the olive oil is emulsified.
- Add the dressing to the salad mixture. Place in refrigerator for 15 minutes, or up to 4 hours before serving.