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

CUISINE: Mexican


  1. Put the black beans, mangoes, green onions, garlic, avocado cubes (if using) and cilantro in a medium bowl.
  2. Mix all the dressing ingredients in a small jar. Put the lid on and shake until the olive oil is emulsified.
  3. Add the dressing to the salad mixture. Place in refrigerator for 15 minutes, or up to 4 hours before serving.