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1 can of black beans, drained and rinsed 1 red pepper, finely diced 1 bunch of cilantro, coarsely chopped ¼ to ½ jalapeno, very finely diced ½ red onion, finely diced ½ mango, diced ½ teaspoon salt 3 tablespoon olive oil 1 tablespoon cumin 1 tablespoon lime juice, freshly squeezed
Rinse and drain beans.
Slice the red pepper into thin strips and dice. Set aside.
Slice the red onion and dice into quarter inch pieces.
Thinly slice the jalapeno and dice. Adjust the amount of jalapeno to taste.
Slice mangos in half lengthwise along the pit.
Slice around the pit.
Remove the pit and discard.
Score each half of the mangoes every quarter inch lengthwise and crosswise being careful not to cut through the peel.
Using a circular motion cut the mango in quarter inch segments. Use a spoon to remove the mango closest to the peel.
Trim the cilantro leaves from the stems. Wash and drain the leaves – a salad spinner works great for this. Coarsely chop the cilantro leaves.
Whisk cumin, salt, pepper, olive oil, and lime juice.
Place the black beans, red pepper, onion, jalapeno, mango, and cilantro into a mixing bowl.
Top with the dressing and gently stir to combine.
Garnish with a mango slice and cilantro leaves if desired.
Cover and chill for at least an hour or overnight.
Serve as a side salad or as a fresh salsa.
Top with grilled fajita seasoned chicken, beef, or buffalo for a main course salad. Yum!