Black Bean, Mango and Tomato Salad

side dishes

POINTS® Value: 2
Servings: 8
Preparation Time: 18 min
Cooking Time: 0 min
Level of Difficulty: Easy
Works with Simply Filling

Mashed mango helps replace some of the oil in this refreshing summer salad. It's a fabulous topping for grilled chicken or pork.


	1 large mango(es), diced, divided* (about 1 3/4 cups)
	3 Tbsp fresh lime juice
	3 Tbsp water
	2 Tbsp olive oil
	1/2 tsp ground cumin
	1/2 tsp table salt
	15 oz canned black beans, drained and rinsed
	1 cup(s) tomato(es), diced
	1/2 cup(s) onion(s), sweet, diced
	1/4 cup(s) mint leaves, or cilantro, fresh, cut into thin slivers
	1 Tbsp canned jalapeno peppers, or fresh, minced (if using fresh, do not touch seeds with bare hands)

In a large bowl, mash 1/4 cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt.
Add remaining diced mango, beans, tomato, onion, mint and jalapeno to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1/2 cup per serving.

*Make sure your mango is ripe enough that you can mash some of it with a fork (as per the instructions above).

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