Black bean, mango and tomato salad
1 large, diced, divided* (about 1 3/4 cups)
Fresh lime juice
Canned black beans
15 oz, drained and rinsed
1 cup(s), diced
½ cup(s), sweet, diced
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)
- 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.