Black bean, mango and tomato salad
1 - 3
PersonalPoints™ per serving
Total Time
18 min
Prep
18 min
Cook
0 min
Serves
8
Difficulty
Easy
Mashed mango lends creaminess to this refreshing summer salad. It's a fabulous topping for grilled chicken, pork, or shrimp. To dice a whole mango, stand the fruit upright on a work surface so that them stem end faces up. Cut straight down about an inch to one side of the stem, grazing one side of the fibrous pit. Repeat on the other side of the fruit. Cradle the cut side of each half in your palm, skin-side toward palm, and then cut the flesh in a cross-hatch pattern without going all the way through the peel. Invert the mango half with your thumbs so that the cubes of fruit stand up. Simply slip your knife between the base of the fruit and the skin to detach the cubes of diced fruit.
Ingredients
Mango(es)
1 large, diced, divided* (about 1 3/4 cups)
Fresh lime juice
3 Tbsp
Water
3 Tbsp
Olive oil
2 Tbsp
Ground cumin
½ tsp
Table salt
½ tsp
Canned black beans
15 oz, drained and rinsed
Fresh tomato(es)
1 cup(s), diced
Uncooked onion(s)
½ cup(s), sweet, diced
Mint leaves
¼ cup(s), or cilantro, fresh, cut into thin slivers
Pickled jalapeno peppers
1 Tbsp, or fresh, minced (if using fresh, do not touch seeds with bare hands)