Black Bean, Mango and Tomato Salad
- Total Time
- 0:18
- Prep
- 0:18
- Cook
- 0:00
- Serves
- 8
- Difficulty
- Easy
Mashed mango helps replace some of the oil in this refreshing summer salad. It's a fabulous topping for grilled chicken or pork.
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mango(es)1 large, diced, divided* (about 1 3/4 cups)
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fresh lime juice3 Tbsp
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water3 Tbsp
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olive oil2 Tbsp
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ground cumin½ tsp
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table salt½ tsp
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canned black beans15 oz, drained and rinsed
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fresh tomato(es)1 cup(s), diced
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uncooked onion(s)½ cup(s), sweet, diced
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mint leaves¼ cup(s), or cilantro, fresh, cut into thin slivers
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pickled jalapeno peppers1 Tbsp, 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.